Brewed at Kinoshita Brewery in Kyoto Prefecture. Philip Harper is the first foreign born Master Brewer to take the reins of a sake brewery in Japan and has been at the helm of this brewery since 2008, after many years of dedicating himself to learning the craft.
Made from Kitanishiki rice grown in Hyogo Prefecture.
Rice Polishing Ratio 66%.
Junmai Classification, Yamahai fermentation starter technique, Muroka – no charcoal filtration, Genshu – no water dilution, Nama – unpasteurised.
Year 2019 – R1BY.
720ml Bottle Size.
ABV 21 %.
Delicious aromas of dried yeast, shiitake, salted nuts, ricotta, ripe honey dew melon and dried figs. Polished leather, cured salami and caramelised apple notes appear.
The initial impression of candied winter fruit is overtaken quickly by a dry savoury palate with a really great salty edge and long, textured finish which opens up into flavours of beef and shiitake mushroom sautéed in butter with a nuts and a sherry chaser.
This sake matches with all super savoury and fermented dishes. Think meaty braised casseroles, Osso Bucco, lamb shanks and venison slow cooked over the coals. This is great with ripe cheese and cured charcuterie – salami with fennel, mushroom or truffle. Try with super ripe goat cheese or manky epoisse to enliven the senses. This would be great with a risotto that has deep grainy flavours or nutty, cheese notes. Serve with scorched radicchio salad and a blue cheese dressing.
Serve chilled (but there is always room for experimentation).
Because Namazake is unpasteurised it must be kept refrigerated at all times.