Rice: Gohyakumangoku & Noto Hikari, milled 55% Yeast: Kumamoto #9 ABV: 15.9%
Made by an unapologetically unconventional female producer who came into the business later in life; she was working in corporate Japan selling Hot Wheels cars for Mattel when she was informed that her family had inherited a brewery. In an unprecedented move she decided to move across the country and immerse herself in sake, deciding that her objective would be to make sake purely for her enjoyment and without regard for medals in competitions or following any sort of fads. Her sake style is high acid, high umami, yet surprisingly delicate and floral. This sake is made in the kimoto style originally developed in the 1600s, which allows much more interaction with wild yeast and bacteria in the environment to produce sake with layers of umami and complexity. Notes of hay, chamomile, tangerine, and roasted bananas. While most sakes are sturdy enough to stay open for multiple weeks without much deterioration, this producer firmly states that the last glass in the bottle is always the best, no matter how long it’s been open – I’ve tried this for up to a year and it does indeed stand up to the test of time. Since this sake improves so much with oxygen, it’s a good one to consider decanting. This sake is killer with cheeses and game meat: peking duck, wild boar sausage, aged gouda, mimolette, are all fantastic ideas!
(This sake is aged for 4 years in the bottle at room temperature, which is very rare as opposed to tank aging, and does result in some natural sediment that is totally harmless and not a sign of a flawed sake)