Crisp, green apple aromas along with some steamed/malted rice, sweet pear and white flower blossom overtones that lead to a dry, savoury, slightly herbal palate. Mildly spicy nougat/marzipan end notes appear as the flavours trail off.
This sake sports complex aromatics leaning toward marzipan, cocoa, malted rice and mild earthy/mushroom undertones. Fairly light in terms of mouthfeel, it is nonetheless very flavourful with lively, tropical fruit nuances and end notes suggesting mocha and pear.
The aromas are delicately fruity with suggestions of mineral, fennel and marzipan. Full and silky in the mouth, with flavours of vanilla, stone fruit and steamed rice. A touch hot on the way out.
Bright, fresh, floral aromas with traces of anise and candied almond. Zesty, with citrus/honeydew flavours and a mild hit of spice as it trails off.
Hints of pumpkin, melon, almond and a trace of funky mushroom on the nose. On the palate, it’s fresh and viscous, with suggestions of toasted nuts and ripe melon with a characteristic touch of earthiness. Clean and crisp, with a hint of heat on the finish.
Japan’s most popular Nama Genshu was first brewed by Kikusui over 40 years ago. Fruity/earthy aromas are enhanced by traces of wet stone, pear and peach pit. Lively, full, fruity and off-dry. It finishes long, with hints of almond and cocoa.
Vintage sake is not all that common, but they do exist and serve to showcase the differences in rice harvest years. Kuheiji is a cult brewery from Aichi prefecture spearheading the “next generation” of toji (brewmasters). This is an intense sake with vibrant aromas of ripe citrus fruit, herbs and fennel. There’s a delicate sweetness balanced by lively acidity and solid core of citrus/tropical fruit. Quite complex, and a great companion to the pan-seared Wagu beef and sea salt.