Makiri "Extra Dry" Junmai Ginjo Kimoto
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Makiri is the Yamagata term for a fisherman's knife, and the cutting acidity of this sake from Tohoku Meijo brewery lends shape to the term.
Lemon, mineral, and floral notes sing, with a sharp and zippy, pink peppercorn finish. When it's first opened, Makiri shows stronger fruit flavors on the surface: rainier cherry, green apple, lemon-lime soda, but as the flavors settle over 2-3 weeks, more complexity and savory notes (pepper, grain) come to the fore. It's a SHARP, dry sake that performs best when served with food, especially rich, fatty foods like pork and melted cheese. For some, this sake can be a bit TOO dry on its own!
Brewery: Tohoku Meijo; 東北銘醸
Brand: Makiri
Grade: Junmai Ginjo Kimoto
Rice: Miyamanishiki
Polish: 55-60%
Prefecture: Yamagata
SMV +8
ABV: 16%
Acidity: 1.5
Tohoku Meijou produces only kimoto sake under the brand names Hatsumago and Makiri. Their signature style is a very clean, pure sort of kimoto often without elevated acidity but with improved texture and complexity.
I had this with a bowl of guacamole and it was to die for, pulling the lime and cilantro out of the background. With a cheese plate, this extra-dry sake brought out a lovely sweetness in aged, hard cheeses such as mimolette and parmesan. This is an especially versatile brew because of its lemon pepper notes, dryness, and relatively clean umami from the kimoto.
