Housui Tokubetsu Junmai [1 Koku - 14]

From Tokushima Prefecture's Housui Shuzo, a young-ish brewery that will reach a century in 2013. This "Fragrant Water" is made from Hyogo Yamada Nishiki milled to 60% and brewed with #9 yeast, SMV +5.5, acidity 1.5, amino acidity 1.5, and 15.6% abv. With a good chill, clean and crisp, allowing the dryness and acidity to shine, characterised by a delightful melon topnote/tang on the entry and a minty herbal finish. At room temperature though, this becomes much fuller and rich, with a sturdy mid-palate savouriness. A multi-dimensional sake that doesn't needlessly become thought-provoking. And that... in itself... is something to ponder.