Wakatake Junmai Daiginjo "Onikoroshi"
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A beloved classic for a reason. Wakatake's Junmai Daiginjo has a balanced, delicate aroma of ripe fruits with a silky smooth texture, finishing on a sharp, crisp, zesty note with lots of flavor lingering in the palate thanks to the undiluted (16.5%) genshu style. Its elegance makes it stand out and is a favorite for many, many sake drinkers. One of the best-selling JDG in the US which is why I don't often carry it, but sometimes it's wonderful to revisit and bring it back around again.
Warm it up to broaden the delicious aroma.
Warm it up to broaden the delicious aroma.
Water source is from the Japan south alps, the Oii river in Shimato city. The water is very soft and very good sake can be made from it. In general, Shizuoka is famous for its extremely soft water which is used to grow wasabi and tea, for which Shizuoka is famous.
Regarding the Shizuoka prefectural yeast, there are 7 different kinds of shizuoka prefectural brewing association yeast. The charm of sake when we eat with food, that is the feature of shizuoka yeast. The brewery uses only 3 kinds of shizuoka yeast: one for Oniotome & Junmai Ginjo, one for Junmai Daiginjo and one for Onna Nakase. One is HD1, more flavorful; NO 5- very balanced taste and flavor; NO2- very quiet taste and fragrance.
Local foods: black soft fish cake ( Bones, organs, and dark skin is included in the fish cake, making it black. Pacific saury and sardine together), Burdock rolled with fried minced fish (gobomaki), ayu, salted koji tomatoes, nori, wasabi and ocha.
Location: Shizuoka
Grade: Junmai Daiginjo
Rice: Yamadanishiki, Gohyakumangoku, Aichinokaori
Polishing: 50%
Acidity 1.5
SMV 0
Yeast: Shizuoka (New 5)
ABV: 16.5%
Aging: resting period is at least 6 months of controlled cool temperature to let the sake rest and balance.