SMB: 60% (% of grain remaining after polish)
Price: $24.95 (720ml)
LCBO Release Date: Currently being reviewed
IMPORT AGENCY INFO:
THAT’S LIFE GOURMET LTD.
Chilled: 50˚F (10˚C) Hana-hié “Flower Cold”
Heated: 104˚F (40˚C) Hito-hada, “Human Skin”
#1: A Glencairn Whisky Glass that narrows at the neck to concentrate aroma for a superior tasting experience. Many Junmai are too often completely muted on the nose, this type of a vessel will help give an extra boost to aromas and help in accentuating the sometimes faint notes.
#2: A Kiki-choko porcelain cup (AKA “The Sake Judges Cup”) with circular blue rings at the bottom of the cup, which allows two things. Firstly, they allow you to see the colour of the sake allowing you to notice any off-white tones the sake may have. Secondly, the clarity of the sake as the blue lines will “blur” the more particles are present in the sake.
Sediment free, crystal clear pour with pale yellow colour (think lighter style pinot grigio) indicating possible prolonged kasu contact prior to filtration grain of rice as a well a bit of aging before bottling.
Chilled: Slightly muted nose with light hint of witch hazel upon intro leading to green apple, unripe melon, cucumber and bartlett pear.
Heated: Muted with immediate soft floral/herbal alcohol nose leading to soft vegetal and lighter fruit notes.
Palate is forward with punchy acids and masculine fruit flavours. Green apple, earthy spice and horned melon with a sharp mid-palate and full umami/amino acid presence (apricot and underlying coconut flavours when slightly heated), clean and crisp finish with grippy bitterness on tail that could be a tad firm for frequent ginjo drinkers that expect a fruitier brew - nice and dry finish (+6 on the SMV) - a Junmai lovers sake indeed!
This is a man’s sake, “Eastwood meets Mifune in a bar” (swords and guns holstered and boots on the table) - a conversation I would love to hear! A very solid Junmai with great acid making it a fun food match with many pairing possibilities. fantastic price as well, nice to see some great sake coming in a reasonable prices.
Lost In Translation:
-Umajun meaning “Rich Umami Taste”.
-Tengumai meaning “Dancing Raven God”.
-Gohyakumangoku rice makes sake that is smooth, clean, dry and slightly fragrant.
Shiso miso crusted bbq lamb chops with sansho pepper.
Grilled sanma (Pacific saury) kabayaki with sweet amadare glaze.
Wild mushroom and barley risotto with brussel sprouts and shaved peppered pecorino.
Lamb ~ marsala stew with rosemary roasted potatoes, carrots, raisins and semolina dumplings.