Narutotai Ginjo Nama Genshu. This was my “Aha Moment" in Namazake. A decade ago, my friend @gordon_heady was doing a pop up at a local wine shop and this blew me away. How could Sake have so much flavor?! I was hooked immediately. A few years later, I was working as a Somm, then after a couple years, I started my retail business. This is the Sake which started it all.
I’ll get to the tasting notes in a minute but first how cool is this can? It’s much lighter than glass, lessening environmental impact of shipping. Recyclable too. Woman owned brewery, awesome packaging, great product, it has it all!
How does it taste? We are treated to heady aromas of cherry and orange but then there’s caramel with the thick mouthfeel and an extended finish of cherry pit I often get with Kumamoto yeast. If you liked the Hanahato Hatsushibori, this is the same yeast and has a similar flavor profile and weight. Kumamoto yeast is the predecessor to yeast #9.
Pair this with anything you like really but my favorite is duck confit and foie gras. Serve it well chilled. The cold will mask some of the sweetness and aromatics, then watch it gain momentum as it comes to room temp. 1.4% total acidity and +5 SMV so actually drier and with higher acidity than you’d think.
It’s not pasteurized and not diluted so it clocks in at a robust 18.5%. Please share with friends. I can send you a sampler if you are hosting a party.
WSET Level 3 in Sake
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