Description
- Brewed at Kinoshita Brewery in Kyoto Prefecture. Toji Brewmaster Philip Harper produces another distinctive cult classic recreating a 300 year old recipe, dating back to the Edo Period. Using historic ratios of water and koji in the brewing process results in a sake with a deep amber colour and high levels of amino acids adding delicious umami and depth of flavour. A true sake education in a glass.
- Made from Kitanishiki rice grown in Hyogo Prefecture.
- Rice Polishing Ratio 88%.
- Junmai Classification; Koshu – aged sake, Kimoto fermentation starter technique.
- 360ml Bottle Size.
- ABV 14.0 – 14.9 %.
- Striking aromas of rich molasses, teriyaki grilled figs, tamari, caramel, Vegemite and toasted hazelnuts, and butter/shoyu-grilled shiitake mushroom.
- A beautifully smooth, rich sake that glides across the palate with scorched caramel sweetness with an almost miso-like salty edge. Dark chocolate, tamari/shoyu and barbecued beef notes show through on the finish and the balance of sweet/savoury and acid is precise and perfect. Sherry drinkers should definitely take this journey into the rice paddies.
- This sake matches wonderfully with the intensity of foie gras and rich duck liver parfait. It can play a dual role as a dessert wine and yet the savoury notes also work well with an intensely braised meat dish. Philip Harper recommends trying this sake poured over ice-cream (particularly vanilla flavoured ice-cream) and with blue cheese. It is great accompaniment for a cheese, charcuterie and dried fruit platter with figs and muscatels. Try with Christmas cake.
- Serve chilled or room temperature.
- Store in a cool dark place after opening.
