Without using conventional bags for sake and automatic compressor, they rotate mash fast by the centrifugal separator improved uniquely and extracted only highly pure essence of sake! Sake for the next generation was born which overwhelms conventional Japanese sake concept. Sweetness and savory of rice, acidity and Ginjo aroma by fermentation…all elements were integrated in good condition, overwhelming refreshing in going down throat and length of echoes of aftertaste amplifies savory of foodstuff. They won 95 point in PP.
Many have posited the question, "What is the pinnacle of sake craftsmanship?", but at last we may have found the answer. At the ludicrous polish rate of 7% – meaning that a staggering 93% of the original grain has been removed – this has pushed the technical limitations of production to new heights. Having been specially-cultivated with a contracted farmer, Kura no Hana rice was milled for 350 hours, before the ferment was carried out, then cellared at near-freezing-point for twelve months, to fully develop the flavor. A supple, moist sensation permeates through the palate, presenting a velvety texture and notes of grape and strawberry, before exploding with a burst – like fireworks – and all but vanishing, leaving the merest afterglow. Drinking it, you can almost hear the tune that the rice grains must have sung to in the relentless march to reach less than a millimeter in diameter.
Synonymous with the Shichida name is a set of four limited release, unpasteurized sake, each using one of four sake rice varieties – Yamada Nishiki, Yamadaho, Omachi, and Aiyama – and all polished at 75%. When the yields of Yamadaho are greater, this particular one is brewer more regularly. As a parent variety to the more prevalent Yamada Nishiki, this grain possesses a rigid, somewhat primal quality that creates an exciting flavor profile.
Of the three incarnations of Zaku in a junmai style, Ho no moto offers the ideal balance of flavor and aroma. Presenting an initial scent of lychee and fruit character, proceeding into a subtle sweetness, and finishing with a light aftertaste, it expresses the character of rice grain in a gentle, harmonious manner, as its name suggests.
With a pressing method, the primary mash – moromi – is bagged and suspended, thereby relying on the force of gravity alone to act as a press, and yielding a small volume of exceptional quality sake. With a polish rate of 40%, this is the premium incarnation of Zaku. Both aroma and flavor are lavish yet abound with a sense of clarity. Featured as the toast at the G7 summit in Ise-Shima, 2016.
Within sake production, three terms are used to distinguish between stages in the pressing process: Arabashiri for the first portions, and Seme for the last, leaving Nakadori to refer to the most pure and prized portion drawn off during the height. Presenting a luscious ginjo-style aroma, mellow and elegant sweetness, and a glossy texture that permeates through the whole length, it seems to bring time to a stand-still. Delicate and refined to the utmost.
Reflecting a tendency to understate their achievements, the name Chotto Omachi – or 'Just a Little Omachi' – is anything but. This is a masterpiece, encapsulating the voluminous character of the Omachi rice variant and displaying a deft control in its light texture and echoing flavor profile. A true exemplar of "heart-warming" sake.
The term jikagumi refers to sake that has been bottled directly after pressing, which can result in a wide range of qualities, one of them being continued bottle fermentation, giving the finished sake a light spritz. The latent yeast gives this example a gentle aroma and natural sweetness, belying the glacial appearance. Fresh acidity greets your tongue upon contact, with the texture carrying through to the back of the palate, where it lingers.
Part of an ever-popular 'Italian series' – with flavours and labels riffing on a theme for each season – the Cicala reflects the character of summer, while the brown bottle acknowledges the trees that bear its raucous namesake on the label, the cicada. With its yeast strains producing notably high levels of malic acid during fermentation, both the aroma and flavor profile resemble that of apples – either crisp and refreshing, if served chilled, or showing a mild sweetness when served at room temperature. Perfect as an introduction to sake, or for those who struggle with other examples, and a well-balanced summer drink from any angle.
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