Ichishima Tokubetsu Honjozo

From Niigata Prefecture's Ichishima Shuzo, this is a subtly unusual offering. The alcohol-added honjozo category, already relatively rare in the U.S., and in the generally uncommon tokubetsu version. Was this a ginjo in a former liftime? At any rate, this appears to be new to our shores, and I was very much looking forward to trying this. And, not at all disappointed. Gohyakumangoku and koshibuki milled to 60%, a solid sake meter value of +8, and allegedly made from snowmelt waters. Delivers a clean, light, and dry taste, easy drinking session sake. <img alt="" border="0" src="http://4.bp.blogspot.com/-o0_0j-PLlcg/Tmao93X4urI/AAAAAAAAEbc/5KcpXNrCeW4/s400/IMG_0771.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;"><br />From Niigata Prefecture's <a href="http://www.ichishima.jp/eng/" target="_blank">Ichishima Shuzo</a>, this is a subtly unusual offering. The alcohol-added <i>honjozo</i> category, already relatively rare in the U.S., and in the generally uncommon <i>tokubetsu</i> version. Was this a <i>ginjo</i> in a former liftime? At any rate, this appears to be new to our shores, and I was very much looking forward to trying this. And, not at all disappointed. <i>Gohyakumangoku</i> and <i>koshibuki</i> milled to 60%, a solid sake meter value of +8, and allegedly made from snowmelt waters. Delivers a clean, light, and dry taste, easy drinking session sake.

Kawacho Junmai Ginjo

From Gunma Prefecture's Nagai Shuzo, producers of the very delicious Mizubasho Ginjo. I don't seem to come across a lot of Gunma sake around here, which is a shame, as my one and only visit to the area, to the tiny hamlet of Sarugakyo, is firmly imprinted in my memory. Oh, to go back to Sarugakyo! Kawacho, take me away!

Rice information not given, oddly, but SMV +8, 15.5% abv and... "pH" of 1.4... er, that can't be right... this is not a strong acid... let's assume that's just the regular sake acidity, which is slightly above "average", but not that much! A prominently fragrant perfume, silky, medium bodied, lightly nutty, rounder than expected, but a drying, lightly savoury finish. It's a bit more demanding than the Mizubasho, but if one may cast non-aspersions, it does seem of the same family. <img alt="" border="0" src="http://3.bp.blogspot.com/-42Ywr_t7BMA/TmasAqhwYJI/AAAAAAAAEbk/XtOvXu7mrwc/s400/IMG_0760.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;"><br />From Gunma Prefecture's <A href="http://www.mizubasho.jp/" target="_blank">Nagai Shuzo</a>, producers of the very delicious <a href="http://www.jumanaidjimidjango.com/2010/04/mizubasho-ginjo-1-koku-20.html" target="_blank">Mizubasho Ginjo</a>. I don't seem to come across a lot of Gunma sake around here, which is a shame, as my one and only visit to the area, to the tiny hamlet of <a href="http://www.jumanaidjimidjango.com/2006/10/sarugakyo.html" target="_blank">Sarugakyo</a>, is firmly imprinted in my memory. Oh, to go back to Sarugakyo! Kawacho, take me away!<br /><br />Rice information not given, oddly, but SMV +8, 15.5% abv and... "pH" of 1.4... er, that can't be right... this is <i>not</i> a strong acid... let's assume that's just the regular sake acidity, which is slightly above "average", but not <i>that</i> much! A prominently fragrant perfume, silky, medium bodied, lightly nutty, rounder than expected, but a drying, lightly savoury finish. It's a bit more demanding than the Mizubasho, but if one may cast non-aspersions, it does seem of the same family.

Nihonbashi Daiginjo

This sake was sent to us recently by a friend who lives in Tokyo, it's one of the "gold medal" winners at the BY23 (this year) national sake evaluation. Ok, so 286 out of 1085 entries won a gold medal, but these competition sake are the cream of the crop, for the entire country. Nihonbashi Daiginjo (can't read the main kanji - anyone care to illuminate?), by Saitama Prefecture's Yokota Shuzo. 100% Yamada Nishiki, semaibuai 40%, SMV +5, acidity 1.3. TREMENDOUS ginjo nose, smooth, clean sweetness. Doesn't taste as dry as the numbers suggest, silky goodness. Yum!

Here is the toji, and this gives me something consider for my next attempt at drip-pressing. BUT, I really need to get better bags for the purpose. <img alt="" border="0" src="http://3.bp.blogspot.com/-G8WlMG0Ps10/Tj9csjiXQII/AAAAAAAAEYU/JTLpoPsfAIQ/s400/IMG_0712.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;">This sake was sent to us recently by a friend who lives in Tokyo, it's one of the "gold medal" winners at the BY23 (this year) national sake evaluation. Ok, so 286 out of 1085 entries won a gold medal, but these competition sake are the cream of the crop, for the entire country. Nihonbashi Daiginjo (can't read the main kanji - anyone care to illuminate?), by Saitama Prefecture's Yokota Shuzo. 100% Yamada Nishiki, semaibuai 40%, SMV +5, acidity 1.3. TREMENDOUS ginjo nose, smooth, clean sweetness. Doesn't taste as dry as the numbers suggest, silky goodness. Yum! <br /> <br /><a href="http://blogs.yahoo.co.jp/fujitetsu_1928/53580684.html" target="_blank">Here is the toji</a>, and this gives me something consider for my next attempt at drip-pressing. BUT, I really need to get better bags for the purpose.