Kamikokoro Junmai Ginjo Genshu Umakuchi Hiyaoroshi
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Okayama is famous for its peaches, and this sake uses yeast derived from momo white peach skins, as well as other brewing techniques to accentuate peach notes. The dense, juicy mellow sweetness (umakuchi refers to an umami-rich flavor) is contrasted by brisk olive brine backnotes and a bit of ricey earthiness. This is a single pasteurized sake matured over Summer for gentle maillard notes of carmelized sugar and grilled peaches.
I love the use of Akebono here-- it's the unsung hero of Okayama, always in the shadow of the more famous and geeky Omachi, but no less delicious. It shares the velvety density of Omachi but without the intense rose/herb notes.
Kamikokoro Shuzo, 嘉美心酒造
Location: Asakuchi-shi, Okayama Prefecture
Grade: Junmai Ginjo Genshu
Rice: Akebono (Okayama grown)
Polish: 50%
Yeast: Hakuto White Peach
SMV: -5.5
Acidity: 1.5
Alcohol 16.5%
It's difficult to find information on this brewery because very few of their products are imported and they don't have good brand representation from their American distributors. But this article provides really good background based on a Covid-era Zoom brewery tour, and really does a better job summarizing than I could!: https://sakegeek.com/sake-review-kamikokoro-peach-yeast-sake/
