Akita Seishu
Saiya Shuzouten
Yukinoboisha Yamahai Junmaiginjo Unpasteurized Sake
Mazf y omar a
Japon 4/17 — 6 years ago
Aramasa Brewery
Ecru Sake 2018
It's times like this when Aramasa makes me think of Keller. Notwithstanding that they both make completely different beverages, it is their ability to bring an incredible drinkability to their otherwise Herculean creations that evokes the comparability. In other words, power without weight. And, of course, I love both producers!
The Aramasa's Ecru is exceptionally pure, in the same light that KP's kabi's are. As Aramasa aptly describes it (and Google not-so-aptly translated it), "reminiscent of thawed water from some cold regions". I like to think that they're referring to pure glacial meltwater, but you get the gist. Even Aramasa's name for this cuvee is perfect - 'unbleached' purity.
Smells like pear, melon, flowers, light cream, and river stones. The palate has a light bittersweet character, which is so alike some mineral water. Trademark citrus acidity and phenolic grip. Finishes juicy, clean, and long. Mind-boggling lightness to what would otherwise be akin to engine oil in weight. In one phrase, a hyper elegant saké.
And oh, this is Aramasa's entry level cuvee too 🤯 — 6 years ago
Shimizu-No-Mai
Pure Dusk Junmai Daiginjo Sake
Musk melon quickly followed by apple blossom. Very light and low in acidity. — 2 years ago
Kodama Brewery
Sake
Unfiltered sake - dry with some fruity notes. Perfect with uni omakase menu! — 4 years ago
Hideyoshi (Suzuki Shuzoten)
Namacho Honjozo Sake 1685
Easy drinking. — 6 years ago
Kodama Brewery
Taihei-zan Tenko Junmai Daiginjo Sake
From Akita in Tohoku, Japan.
Super ripe green melon and white flowers on the nose.
Rich mouth feel.
Ripe Bosc pears, ginger and sweet persimmons with a white nougat finish.
Very smooth and easy drinkable Nihon-shu. — 2 years ago
Akitabare
Shunsetsu Spring Snow
Very light. Easy drinking. Not fruity. Sushi Taro — 4 years ago
Jamie Lauder
From Taiheizan kura in Katagami, Akita.
Owned by Shin and Eiko Kodama, they have been producing miso, soy sauce sake and shochu since 1890’s.
Made with local Akita Komachi sake rice and polished to 55 % Junmai Ginjo.
Kimoto method is used which relies on natural, ambient lactic acid bacteria rather than added lactic acid to start fermentation.
Bold with flavours of white pears, honey dew melon, dried apricots, tropical fruits and white chocolate.
— 3 days ago