A futsu-shu from Senkin Shuzo in Tochigi Prefecture. SMV +1, acidity 1.7, and 14% abv. Nose is inviting, steamed rice, cream, sweet peaches. Light and simple, sweet springwater, good minerality. The alcohol, even though low, is a bit exposed on the mid-palate, yet curiously this finishes cool and fairly clean, with a touch of woody spice and bitters. R. very much enjoyed this.
Monday, June 15, 2009
Kaishu [1 Koku - 76]
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I saw your comment on Peter Liem's blog. I thought the observation about the transition from white, mineral driven wines to sake (as opposed to big reds) was really insightful.
ReplyDeleteThanks, Director. I forgot to comment about your "aging sake" statement on Peter's blog - sake does indeed age, and many are intentionally aged - it's called koshu - literally, "old sake". It's not terribly common, but it's not impossible to find. I know that TrueSake in San Francisco carries some, send Beau Timken an email, he should be able to sort you out.
ReplyDeleteThe key factor for aging is the temperature - if aged cold, sake mellows almost imperceptibly. In March, I had some incredible experiences with cold-aged sake, 18 years old, incredibly fresh, I guessed it was no more than 3 (and only because our host had suggested that as the lower limit).
At warmer temperatures (like room temperature), sake quickly yellows and takes on very strong sherry-like characteristics. Not for everyone, there is even a sort of derogatory term for this, hineka. There is even one brewery that ages their koshu in an attic, and I hear the stuff becomes almost like soy sauce, but has its fans all the same.
I've posted a few koshu notes here, you can get an idea of what it's like!