Chogetsu Junmai Ginjo "Clear Moon"
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Chogetsu Junmai Ginjo "Clear Moon" is brewed in snowy Akita prefecture using the Akita kimoto starter method. This sake is a great example of how "ginjo" doesn't always imply fruity, and instead it can imply clarity and precision. So too, kimoto doesn't always imply savory: Chogetsu is first and foremost bright and floral, with notes of blanched almond, alpine wildflowers, and tart, crisp pears.
Brewery: Kodama Jozo
Location: Akita Prefecture
Grade: Junmai Ginjo
Rice: Akita Sake Komachi
Yeast: Proprietary
Seimaibuai: 55% Polish
Fermentation starter: Kimoto
The Kodama brewery was founded in 1879 in Katagami City, Akita Prefecture at the foot of Mt. Taiheizan (“Great Peaceful Mountain”). Blessed with abundant high-quality sake rice & fresh clean mountain water, the generations have nurtured & developed renowned expertise in brewing sake. Kodama’s sake is known for their rich texture & complex umami taste. One of the secrets behind this is in the special creation of moto (yeast starter) before main fermentation. Kodama has developed a modern, modified version of the traditional kimoto method, known as the “Akita Kimoto Method” to create a strong moto. The finished strong moto made by this Akita Kimoto style is clean & well-suited to the cold Akita climate for slow, prolonged fermentations. It is these long fermentations at low temperatures which create elegant fragrance and intensity.
Anything coated and grilled with an unctuous, sticky tare. Sushi, especially hikarimono. Especially when its warmed, Chogetsu's soft and creamy qualities round out the salty, pungency of classic otsumami. The sansho on my squid jerky became more sweet and floral, the dank soy glaze on dried scallop skirts evolved into a more gentle and deep umami. It's so delicate and balanced, but at the end of the day, this kimoto can stand up to just about anything! Play around with it!
