SHIZUOKA PREFECTURE, JAPAN
CLASS: JUNMAI (TOKUBETSU)
SMB: 60% (% of grain remaining after polish)
LCBO Vintages: #371443
Chilled: 38˚F (3˚C) Yuki-Hié “Snow Cold”
IMPORT AGENCY INFO:
#2: 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.
Crystal clear in appearance with no haze or particle distortion.
Bright cantaloupe, lush ripe melon, greengage plums, soft banana and sweet steamed sticky rice. Secondary aromas of soft koji and pleasant yeast with creamy apple and apricot.
Mangosteen, jackfruit, ripe hog bananas (sweeter nose) and candied pear are primary on the palate with custard apple and licorice in close pursuit. The fat, rich, creamy, strapping, lush big brother of the infamous Junmai Dai Ginjo from the same brewer. A complex and layered brew with deep, round and resonating flavours that spread layer upon layer and linger long after that first swallow. This is a truly glorious and fantastic sake made in a bold and dry style…in a word…Wow!
93/100 this is a steal at under $20…get it while you can as next release will increase about 40% in price.
Think of a chewy pinot (in comparison) in all its smoothness with the perfect balance of alcohol to fruit. When I drink this sake it clearly reminds me why I so appreciate a great genshu (also age worthy in its own right). Definitely the big and tougher sibling (with far more masculinity and edginess)...Think of Tom Hardy in reference to Leonardo DiCaprio…exactly!
Lost in Translation:
Wakatake (Young Bamboo), Tokubetsu (Special), Onikoroshi (Demonslayer/Devil-Killer), Genshu (sake that is undiluted “think cask strength” as most sake has distilled water added to it after fermentation to lower its alcohol content.
NO BRAINER: Char-broiled octopus with momijoroshi, tsuyu soy, scallions and vinegar. Kikujaga (beef and potato stew)
AVANT GARDE: Grilled lamb chops with masala spice and coriander labne.
Fish head and jackfruit coconut curry with longbeans