Emishiki Junmai Genshu Kimoto "Sensation Black"
- In stock, ready to ship
The nose on this junmai daiginjo kimoto is light, fresh, grapefruity-lemon-lime with soft pale florals and a little sweet mochi. The palate-- full flavored, satisfyingly broad and textured in the mid palate, fairly high in acidity, and extremely balanced in its delicate sweetness (think Senkin, Kuheiji or Gangi). To my fellow winos: I'm getting the most gorgeous ripe chablis and muscadet vibes and I am simply, utterly in love!!!
On the palate: orange oil, vanilla custard, rice cream, mamey and tart, unctuous mango. The finish is exhilirating, zippity-do-da acidity! For $33? Nonsense!
A well-balanced and shockingly affordable sake for all of the care Emishiki Shuzo has taken in it, and all of the awards it has received. This would be well priced at double the cost.
Brewery: Emishiki Brewery, çŹććŁé
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Location: Shiga
Style: Junmai Genshu (polished to daiginjo, self-classed as junmai)
Rice: Tamazakae (Shiga)
Polishing: 50%
Yeast: #7 + Hanakobo
Water: Brewery-owned well called 'Kurashi-Mizu'
Starter method: Kimoto
SMV: -2
Acidity: 1.6
ABV: 16%
Emishiki roughly translates as âLaughter of the Four Seasonsâ and the lively camaraderie among Owner-Toji Takeshima-san & the brewery personnel is vividly captured in the Emishiki range of sakes. With just 3 full-time employees, the focus of Emishiki is on re-discovering the romance of sake brewing, adopting only the ancient Kimoto method alongside the laborious funa-shibori (non-mechanical) pressing method. All rice used across the Emishiki range of sakes are cultivated in Shiga Prefecture, and the sake utilizes a range of yeast strains, which include kyokai (association) yeast, hanakobo (flower yeast), & proprietary strains isolated by the toji. Additionally, the brand makes 100% Junmai, pure rice brews made exclusively in the Kimoto brewing method, relying on naturally occurring lactic acid. These unique characteristics offer an eclectic range of aromas & flavour profiles, leading to numerous awards and recognitions worldwide.
This brewery is located in the 50th Minakuchi-shuku on ancient Tokaido road, in a mountainous area ~20km away from Lake Biwa in Shiga Prefecture. Shiga Prefecture is know for its Shigaraki ware, one of the "Six Ancient Kilns" in Japan, and is famous for its rice agriculture. In fact, Emishiki has been instrumental in reviving and growing Tankan Wataribune and Omachi Sake rice varieties in Shiga. The natural ricey sweetness of Shiga sake, which has been a signature characteristic of local sake since ancient times, is revived and embraced by Emishiki.
