Tosatsuru Azure Ginjo

From Kochi Prefecture's Tosatsuru, one of the most consistent award winning breweries at the national sake competitions. This ginjo sake, Azure, is made from a natural spring source that empties onto the Pacific Ocean floor. I'm not sure how this water is collected, or where (at the source, or if indeed it is collected from the sea floor), but it is made in limited quantities, and packaged in this modern outfit.

Made from Yamada Nishiki millied to 55%, SMV +5 (which the brewery describes as neutral... an interesting shift, but maybe a reflection of the dry styles Kochi is known for), acidity 1.3, and 15.5% abv. The nose is quite fresh, with melon and, am I imagining it, a slightly marine tang. Oh, the powers of suggestion. Very clean on the palate, a mild, attractive starchiness, very swirling and caressing, with a lightly minty/savoury tang, and though it is quite soft, the acidity is bubbling just underneath. Refreshing and balanced all the way through, both chilled, as recommended, and at room temperature. The packaging may be a bit much for purists, but there's a quality product inside.