Can I see your ID?
Sorry, word on the street is that's too young to learn about sake. Please come say hello when you're 21 or older!
Puerh tea, kukicha tea, macadamia nuts, wet wool, lanolin extract, rotting wood in the coastal rainforest, asafoetida, H&B curry powder, fermented honey, heritage corn grits, toffee, boiled peanuts, roasted sweet potato, salt water taffy, crispy chicken, dried apple rings.... a tannin-like grip and a finish that keeps going....
Wait, what?
The way-too-affordable aged Junmai "Heart of Oak" from one of Kyoto's most irreverent and groundbreaking toji, Philip Harper, has long been my go-to Kitchen Magnum. I keep a 1.8L isshobin bottle hidden above my kitchen cabinet, and I nip on it from time to time... amping up sauces, having a little post-dinner cheese, pouring a snifter for guests after dinner. The longer it stays open, the better it gets.
Prefecture: Kyoto
Vintage: 2017
Rice: Gohakymangoku
Polishing: 60%
Yeast: #7
Starter: sokujo
Aging: 2y in tank at room temperature before bottling + several more in bottle and supply chain before making it to Sunflower's shelves.
Serious, sincere, complex, wildly tasty with cheese and fire-roasted, honey-butter laden sweet potatoes.