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3 years matured namazake, cellared at cold temperatures and a moderate 16% genshu.
Brisk and earthy, spicy notes of white pepper, celeriac, chocolate- clean but full bodied. Beautiful. The label is an "Image of nama, freshness" according to kurabito Timo-san, and the rice is house grown Ginfubuki. I absolutely love it. A personal contender for my top 3 of the year.
Location: Shiga
Polishing: 80％
Rice : Ginfubuki (local)
Alc : 16%
Acidity: 2.8
SMV: +8
Food pairing: Pour this sake with strongly flavored dishes or ingredients. Soy sauce-based cuisine such as sukiyaki, soba with a rich tsuyu, soy-braised pork, short ribs, oily fish, or kabocha simmered with shoyu and brown sugar, would sweeten the sake and play off its deeply traditional, evocative Japanese flavor. The high acidity of this sake also lends itself well to cheese. Soft cheeses like blue cheese, or a fresh and tart chèvre. We paired it with a soft-ripened cheese in oden broth and it was simply phenomenal.
Serving: Preferably at around 15 degrees C, or at room temperature if you prefer a richer flavor. This sake can also be heated to 30-40 degrees, nurukan. I recommend serving in a small and shallow sakazuki if serving warm. Store the rest in a fridge, and watch it continue to evolve over the course of weeks. If it goes in a direction you’re not happy with at any point, hide it in a cool spot for a few months and re-check. This is a namagenshu, so it will continue to change over time.
