Here’s what I am drinking between pizzas.
I sell exactly one Natsu because it’s a summer release Sake and usually watered down. This isn’t. In fact, it’s bold. Here’s why:
There are several ways to do the “shibori” or separating sake lees and actual sake liquid. For example, squeezing moromi (sake mash) by machine like a giant accordion, or laying moromi bags in a big box called Fune with an inset lid and pressing. You can learn more from this excellent podcast.
For this Sake though it’s Fukuro-tsuru (often called Shizuku). 10L bags of Moromi (spent fermented rice and sake) are hung so just the drippings are caught, still with all the liveliness and no bitterness from pressing. Truly Divine Droplets. There’s significantly less yield than other methods so normally this is reserved for competitions or very expensive sake. This is a fine example and tastes like $70 – $100 sake at half the price. A steal!
Pours clear. Oh boy this nose is big, leaping from the glass. Tons of ripe honeydew melon and spearmint. The palate is equally as boisterous, introducing gorgeous daiginjo-style pineapple dancing across the stage. It finishes clean, reminding this is Daiginjo. Everyone will “get” this Sake, from the novice to the full on geek.
45% polished Koshinosizuku rice (Only ~2,000 bales a year, and it stays entirely within Fukui Prefecture. Wut?!)
WSET Level 3 in Sake
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