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Pasteurized and aged 3 years at room temperature- undiluted, at a moderate 16% alcohol.
Notes of straw bales, vanilla, kinako, brown rice nuka (flour), very much on the spicy and dry side, very toasty. According to one of the kurabito who I had the opportunity to taste with this September, "the label is an image of well matured. Color of moonlight."
Location: Shiga
Grade: Junmai Kimoto Genshu
Polishing: 80％
Rice : Ginfubuki (local)
Alc : 16%
Acidity: 2.8
SMV: +8
Yeast: ambient
BY: 3
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."
Grilled fish!
