Suijin Junmai "O Karakuchi" [1 Koku - 96]

From Asabiraki in Iwate Prefecture. Semaibuai 70%, SMV +10, acidity 1.5, amino acid 1.4, 17% abv. Suijin translates as "water god". Very interesting numbers. High alcohol for a junmai, karakuchi indicates that this is a very dry sake, and the modifier "O" means that it is "very" karakuchi. SMV is +10 and acidity is 1.5, so this all makes sense, though the higher alcohol content and amino acid level suggests this could be a rather forceful sake.

And it certainly is. Earthy/mushroom broth nose, on the palate, this is big. Interesting for a sake to be both rich and dry, very very dry, almost flavourless entry, starchy and biting on the mid palate, cleansing on the exit, though the alcohol peeks out briefly. Overall, the residual starchiness is rather pleasant. It is strong though. We will have to pace ourselves on this. <img alt="Suijin" src="http://lh5.ggpht.com/_9T848u4wxrU/THfnh-yq1OI/AAAAAAAACwU/akMQ_O5UsZ0/s400/IMGP5473.JPG" width="400"><br />From Asabiraki in Iwate Prefecture. Semaibuai 70%, SMV +10, acidity 1.5, amino acid 1.4, 17% abv. Suijin translates as "water god". Very interesting numbers. High alcohol for a junmai, karakuchi indicates that this is a very dry sake, and the modifier "O" means that it is "very" karakuchi. SMV is +10 and acidity is 1.5, so this all makes sense, though the higher alcohol content and amino acid level suggests this could be a rather forceful sake. <br /><br />And it certainly is. Earthy/mushroom broth nose, on the palate, this is big. Interesting for a sake to be both rich and dry, very very dry, almost flavourless entry, starchy and biting on the mid palate, cleansing on the exit, though the alcohol peeks out briefly. Overall, the residual starchiness is rather pleasant. It is strong though. We will have to pace ourselves on this.

Glengoyne 21 year old Highland Malt

From Dumgoyne, my Burns Night tribute. First, taken neat. On the nose, apples, creamy, toffee, oats. On the palate, soft and wide entry, medium and then full bodied, with a spicy, biting finish. Deft peat, sweet to start, but soon tangy and deep, with viscous and oily edges. On the finish, rising spiciness, but sweet again, caramel, sherry, more apples, and long, long, long. The heat is there, but the alcohol is scarcely noticeable. With a spot of water, you lose much of the spiciness and enhance the sweetness, so I definitely prefer it neat. Delicious. From Dumgoyne, my Burns Night tribute. First, taken neat. On the nose, apples, creamy, toffee, oats. On the palate, soft and wide entry, medium and then full bodied, with a spicy, biting finish. Deft peat, sweet to start, but soon tangy and deep, with viscous and oily edges. On the finish, rising spiciness, but sweet again, caramel, sherry, more apples, and long, long, long. The heat is there, but the alcohol is scarcely noticeable. With a spot of water, you lose much of the spiciness and enhance the sweetness, so I definitely prefer it neat. Delicious.

Madoka Honjozo [1 Koku - 97]

From Sasaichi Shuzo in Yamanashi Prefecture. SMV +2, acidity 1.1, 14.5% abv. The nose is absolutely straight ahead steamed rice and mineral water - a lighter nose than one might expect from a Honjozo. On the palate, very clean, smooth, slightly round and starchy, with a very pleasant lightly sweet rice flavour - again, a bit more full than I'd expect from a Honjozo, but very clean all the same. Very, very easy drinking. For me, this could be a session sake. At least for the next few sessions. From Sasaichi Shuzo in Yamanashi Prefecture. SMV +2, acidity 1.1, 14.5% abv. The nose is absolutely straight ahead steamed rice and mineral water - a lighter nose than one might expect from a Honjozo. On the palate, very clean, smooth, slightly round and starchy, with a very pleasant lightly sweet rice flavour - again, a bit more full than I'd expect from a Honjozo, but very clean all the same. Very, very easy drinking. For me, this could be a session sake. At least for the next few sessions.

Shirakabe Gura Kimoto Tokubetsu Junmai

From Fushimi in Kyoto. Made from Yamada Nishiki rice, semaibuai 60%, SMV +1, acidity 1.2, amino acid 1.2, 15.5% abv. Nose is mild, clean, light and sweet with a "green" edge, like sugar cane juice. At room temperature, this certainly has a mild kimoto character, smooth and full-bodied, slightly off-dry, melons, oats, some nuttiness, with mild acidity just past mid-palate. This flows very cleanly and spring-water like over the tongue, but leaves it all feeling lightly anaesthetised. Pretty cool. A bit sweet for my tastes, but I can enjoy a cup or two of this at a time. From Fushimi in Kyoto. Made from Yamada Nishiki rice, semaibuai 60%, SMV +1, acidity 1.2, amino acid 1.2, 15.5% abv. Nose is mild, clean, light and sweet with a "green" edge, like sugar cane juice. At room temperature, this certainly has a mild kimoto character, smooth and full-bodied, slightly off-dry, melons, oats, some nuttiness, with mild acidity just past mid-palate. This flows very cleanly and spring-water like over the tongue, but leaves it all feeling lightly anaesthetised. Pretty cool. A bit sweet for my tastes, but I can enjoy a cup or two of this at a time.

Miyanoyuki Kissui Junmai

From Miyazaki Honten in Mie Prefecture. SMV +2, 14.5% abv. Slight lemony tinged, mildly sweet & earthy nose, but never very aromatic. When chilled, this was dull on the palate and the alcohol rather prominent, but as it warmed, it developed a nice fruity palate - honeydew, quince, fig, nuts, and some cantaloupe on the lightly acidic finish. Overall, medium+ body, off-dry and smooth. Best drinking so far is lightly chilled - at room temperature, the acidity drops off again, and the alcohol starts poking through. Worth trying this atsukan. From Miyazaki Honten in Mie Prefecture. SMV +2, 14.5% abv. Slight lemony tinged, mildly sweet & earthy nose, but never very aromatic. When chilled, this was dull on the palate and the alcohol rather prominent, but as it warmed, it developed a nice fruity palate - honeydew, quince, fig, nuts, and some cantaloupe on the lightly acidic finish. Overall, medium+ body, off-dry and smooth. Best drinking so far is lightly chilled - at room temperature, the acidity drops off again, and the alcohol starts poking through. Worth trying this <i>atsukan</i>.

Oni no Shitaburui Honjozo [1 Koku - 98]

From Chiyomusubi Shuzo in Tottori. Made from Gohyakumangoku, semaibuai 50%, SMV +15, acidity 1.5, 14.5% abv.

Oni no Shitaburui translates as "quivering tongued devil" or "drunken monster." As my man J. further explains, "Oni no Shitaburui is also the name of a v-shaped valley thru which the Omaki river (in Shimane, Tottori) runs, studded with car-sized boulders. Legend has it that a Princess long ago was courted by a pesky alligator who swam upriver every night to see her, so she stopped up the river with the boulders. Could this have led to a pining, drunken reptilian rage?"

Clean nose, super light and dry on the palate, grainy, mineral, stony. Superb! As for pairings, I think this could take on just about anything... seafood, sure, but I'm thinking an Irish beef/barley stew...

Tottori... home to Japan's sand dunes. Can't help but think of Kobo Abe's Suna no onna (The Woman in the Dunes). Tremendous writer, book and film. Pulled out the soundtrack to listen to this evening, composed by the legendary Toru Takemitsu. Playing the opening track right now... nothing but the sounds of wind and blowing sand... chilling... and perfect. From Chiyomusubi Shuzo in Tottori. Made from Gohyakumangoku, semaibuai 50%, SMV +15, acidity 1.5, 14.5% abv. <br /><br /><img align="left" alt="Oni no Shitaburui" border="15" src="http://www.sakeexpert.com/sakeimages/60089S.jpg">Oni no Shitaburui translates as "quivering tongued devil" or "drunken monster." As my man J. further explains, "<i>Oni no Shitaburui is also the name of a v-shaped valley thru which the Omaki river (in Shimane, Tottori) runs, studded with car-sized boulders. Legend has it that a Princess long ago was courted by a pesky alligator who swam upriver every night to see her, so she stopped up the river with the boulders. Could this have led to a pining, drunken reptilian rage</i>?"<br /><br />Clean nose, super light and dry on the palate, grainy, mineral, stony. Superb! As for pairings, I think this could take on just about anything... seafood, sure, but I'm thinking an Irish beef/barley stew...<br /><br />Tottori... home to Japan's sand dunes. Can't help but think of Kobo Abe's <i>Suna no onna</i> (The Woman in the Dunes). Tremendous writer, book and film. Pulled out the soundtrack to listen to this evening, composed by the legendary Toru Takemitsu. Playing the opening track right now... nothing but the sounds of wind and blowing sand... chilling... and perfect.

Aisansan Junmai

From Seiryo Shuzo in Ehime, Shikoku. SMV +3, Acidity 1.5, 15% abv. Fragrant, floral. Rich sweetness on the attack and on the flanks, but strong acidity, actually so much so that the alcohol does peek through on the finish. This is a touch off-dry though, on the whole, with some minerality, a touch of bitterness on the back end as well. I'm thinking this would be reasonable with some broiled eel. Going fishing... From Seiryo Shuzo in Ehime, Shikoku. SMV +3, Acidity 1.5, 15% abv. Fragrant, floral. Rich sweetness on the attack and on the flanks, but strong acidity, actually so much so that the alcohol does peek through on the finish. This is a touch off-dry though, on the whole, with some minerality, a touch of bitterness on the back end as well. I'm thinking this would be reasonable with some broiled eel. Going fishing...

Hachitsuru Junmai [1 Koku - 99]

This is the first isshobin of the 1 Koku challenge - 100 isshobin, only isshobin. 99 to go.

The "8 cranes" from Aomori Prefecture. SMV +2, semaibuai 60%, acidity 1.2, 16% abv. Really pronounced nose of roasted rice, a bit of smoke and nuttiness on the nose. Rather flavourful - malt, rice husk, oesterised a bit (bananas). Medium+ body, perceived sweetness, but overall dry, but with a nice bite on the sides. There's also a marine thing going on, reminds me a bit of the smell of charcoal grilled squid. Long long finish. Yum... This is the first <i>isshobin</i> of the 1 Koku challenge - 100 isshobin, only isshobin. 99 to go.<br /><br /><img align="left" alt="hachitsuru" border="5" src="http://www.sakeexpert.com/sakeimages/42850S.jpg">The "8 cranes" from Aomori Prefecture. SMV +2, semaibuai 60%, acidity 1.2, 16% abv. Really pronounced nose of roasted rice, a bit of smoke and nuttiness on the nose. Rather flavourful - malt, rice husk, oesterised a bit (bananas). Medium+ body, perceived sweetness, but overall dry, but with a nice bite on the sides. There's also a marine thing going on, reminds me a bit of the smell of charcoal grilled squid. Long long finish. Yum...