Daijiro Junmai Kimoto Yamadanishiki
- In stock, ready to ship
Round and soft, a spike of acidity keeps it fresh, at its high points a bit like chardonnay...tropical, a little jammy...but with a prevailing deep, toasty, chocolate and cream softness. Incredibly gorgeous and deep, particularly with a few days or weeks of air. Warming to ~110-115 brings out the boston cream pie angle and opens everything up. Everything I want in an evening namagenshu sipper.
This sake does experience a little bit of bottle shock with travel, so do a quick decant or warming to bring it back to life, or give it a few weeks to relax on arrival.Â
Location: Shiga
Grade: Junmai Kimoto Genshu
Polishing: 70ï¼…
Rice : Ginfubuki (local)
Alc : 16%
Acidity: 2.8
SMV: +8
Yeast: ambient
BY: 5
Hata Shuzo does only junmai brewing, primarily with ginfubuki rice- also has their own rice farm, and otherwise only uses local farms. Own rice is about 20% of production / contract 80%. They only pursue Shiga GI for pasteurized yamahai, because they endeavor to reach higher than the standard. Owner-toji wants to make a sake with ingredients that he knows, he drinks it himself, sake that he knows himself, that is the main concept of Daijiro. He’s still vital and energetic. "He’s an easy person. I just call him shacho."
