From Ishikawa Prefecture’s Fukumitsuya Shuzo, I like this producer a lot – if only more of their impressive range (as many as four different junmai daiginjo) were available abroad. Sigh. Another slightly older outfit, some 380 years in age, they’ve taken a modern approach to marketing, with some lovely boutique stores. Notably, there’s one right in the heart of Ginza in Tokyo, with a great tasting bar including a number of koshu. This junmai ginjo is brewed from yamada nishiki (grown in Hyogo) and kinmon nishiki (grown in Nagano) milled to 55%, SMV +4, acidity 1.4, proprietary yeast and 15.9% abv. Fragrant, ginjo bloom on the nose, smooth and quite soft on the attack, moderate starchiness on the mid, and ample acidity on the back end.Solidly built around rice flavor, proportions keep this centered in all aspects, I think. Very sessionable. Sadly, only the single tiny bottle on hand.
Thursday, April 29, 2010
Kagatoubi Junmai Ginjo
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Sake bottle as travel gnome, very cool.
ReplyDeleteAre you doing some kind of mortification of the flesh yoga practice by drinking "wine" in plastic bottles?
Just now seeing this - funny! That stuff was, erm, unusual? Must say though, if you are at the point where you are drinking dodgy beverages, it's probably safer to have themin plastic containers, for when you fall down.
ReplyDeleteHad to bring some sake with me, three weeks is a long time to go without the beautiful taste.