Tenko Junmai Daiginjo "40" Junmai Daiginjo

Tenko Junmai Daiginjo "40" Junmai Daiginjo

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A subtle aroma of warm rice porridge, nutmeg, blanched almond, and bosc pear.
The palate is more powerful, with an angularity-- a sharpness--suggesting the mineral-rich water used by the brewery.  Lingering notes of fresh chamomile, honeysuckle, red apple, vanilla, and pear give it lift, while a  lsubtle creaminess from the kimoto method provide contrast. In the same way that battonage will soften a high acid muscadet, so too will kimoto soften a bright daiginjo such as this.

Brewery: Kodama Jozo 
Location: Akita Prefecture
Grade: Junmai Daiginjo
Rice: Yamadanishiki
SMV: +3
Acidity: 1.5
Yeast: AK-1, M310 
Seimaibuai: 40% Polish 
Fermentation starter: Akita 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 aromatic elegant fragrance & complexity.  

Perfectly made for sashimi-- particularly the richer fish.

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