Kokonoe Saika Junmai Daiginjo Yamadanishiki
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The platonic ideal of Yamadanishiki Junmai Daiginjo, brewed by a vinegar maker who always has food pairing on the mind. Plush soft texture with notes of wildflower honey, muskmelon & pillow mints. The IWC suggests it has fresh melon, custard apple and nougat notes and is light and lifted with a creamy rounded texture. That sounds about right!
This sake has been a Gold Award winner in the Premium Daiginjo category of the Fine Sake Awards for four consecutive years, in addition to winning gold in Kura Master twice as well as the National Kanzake Awards once. It's a rare junmai daiginjo that doesn't shy away from gentle warming, though I quite like it chilled.
The kasu (lees) of this sake are aged for over three years then brewed together with Junmai sake in a large 30-koku wooden vat to create Saika's Ginjo Akazu (red vinegar). The brewery recommends pairing the sake with salmon nigiri made using Saika akazu in the sushi rice!
Brewery: Kokonoe Saika Jozo 九重雑賀
Prefecture: Wakayama
Grade: Junmai Daiginjo Genshu
Rice: Yamadanishiki
Polish: 40-45%
Yeast: #1801
SMV: -1
Acidity: 1.6
ABV: 16%
Kokonoe Saika is a rare brewery in that they not only brew sake but they also make vinegar as well. Situated in N. Wakayama prefecture in the city of Kinokawa, Saika was founded by Toyokichi Saika on the principles that "In order to make better vinegar we should consistently be using sake lees (aka. kasu) as the main raw material.” Furthermore, he also hoped to produce sake that people can enjoy with food together along with his vinegar. The vinegar brewery was founded in 1908, and in 1934, Saika-san began sake production as well, staying true to his motto of providing Japanese tables with good quality vinegar and sake.
Battera, shiny bluefish oshizushi, sushi - especially salmon nigiri made with Kokonoe saika's red vinegar!
