Kitaya Junmai [1 Koku - 22]

From Fukuoka Prefecture's Kitaya Shuzo, a pleasant accompaniment to what is likely the tail-end of the sakura season in this area. Yume-Ikkon milled to 60%, SMV +1.5, acidity 1.5, 16% abv. Cool nose of grain and wet sand. Full and starchy on the palate, surprisingly dry, both for chemistry and regional style, with only a hint of sweetness, and a mild but savoury finish. Mmmmmm. This follows on from an evening spent with shacho in Philadelphia recently. Apart from discussion of Japanese literature (we share a fondness for Abe Kōbō), many cocktails incorporating Kitaya's green tea shochu, and a rousing evening of karaoke (yes, it's true), we drank two more of his sake over dinner:



Kansansui Junmai Daiginjo - 60% Yamada Nishiki, 40% Yume-Ikkon, both milled to 45%, and brewed with a combination of Kitaya's own in-house yeast and #1801. Elegant, dry and light, with nice umami on the finish. Elegant sake.

Kansansui Junmai Daiginjo Kasumizake - an usu-nigori version of the same, I have to imagine there aren't that many nigori junmai daiginjo in the world. As last time, only barely sweeter, really just adding a bit more texture. I still prefer Mukune's usu-nigori, but on the whole, this is a category of nigori I do actually find palatable.