Rikyubai Nama Tokubetsu Junmai

From the brewery of 1000 names, no, really... Daimon Shuzo, Mukune, Sakahan, Rikyubai... picked up last month on what is turning into an annual visit to Katano, just outside of Osaka. Gohyakumangoku milled to 55% for the koji, Nihonbare milled to 60% for the main mash. SMV +5, acidity 1.7, amino acidity 1.2, #901 yeast and 15.8% abv. A particularly nutty, high-toned nose, medium-bodied sweetness on the entry and a sweet/sour/savoury finish, joined together by lightly syrupy fermented melon on the mid-palate, which is where most of the nama-ness showed. Yum.