Name: Kuheiji Domaine Kurodasho "Tako" Junmai Daiginjo [2021]
Brand: FIFTH
Price: 140.0 USD
Availability: InStock

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A terroir-specific Yamadanishiki sake, using rice grown by the brewery and then transformed into sake by the same hands. This continuity is a given in the wine world, but a huge undertaking and innovative commitment to product in the sake world.

"Tako" is grown in the Tako micro-region in Hyogo, famous for Yamadanishiki sake rice. The specific paddies being used by Kuheiji are comprised of soil was formed during the Cretaceous period of the Mesozoic era (about 145 million years ago), whose parent materials are fluvial sediments of gravel, sand, and silt. Beneath the brown surface layer with a lot of montmorillonite clay are hard plow sole layers. Bottom layers have good drainage, with brownish color overall.
Situated at a low altitude, the vast, flat and fertile land of Tako gets all sunshine, with no obstruction. It also has mountains in the northwest keep out the afternoon sun, creating the night-and-day temperature difference which is crucial to heathy growth of rice.
It is said that the area was given the name of “Tako” or “田高”: “田” standing for “rice paddies,” “高” for “high” because the rice produced there had been known to be of high quality.
The soil is formed by historic, ongoing floods from the Kako River. Clay and sand are kept in good balance, which makes rice highly nutritious. As a result, sake made from the rice typically has a powerful and concentrated flavor.

The brewery does not release sake tech details, except as outlined above.

The appearance is a beautiful silvery sparkling liquid, accompanied by rich aromas of white peaches and pears rising from the glass like a fruit basket, followed by the refreshing flavor of lemon verbena. When exposed to the air, spicy and smoky aromas arise, and a faint Camembert cheese aroma overlap intricately. The smooth and pleasant acidity is soft and spreads abundantly in the mouth, and the bitterness, accompanied by umami adds depth and elegance to the taste. In the long finish, you can feel the flavor of fruits and the umami of rice thrill through you.

From the brewery:
The subtle jade colored sake has very refreshing aroma of fresh citrus, green apples, combined with herbs such as dill and anice.
Mineral scent derived from rice comes up when swirling the glass.
Just like the aroma, the flavor is also very crisp and fresh.
The sake is known for its flavor with bright and yet elegant acidity, which keeps in good balance with umami derived from rice.
The refreshing acidity tightens the taste towards the aftertaste and gives a slender impression.

Banjo Jozo, 萬乗醸造
Location: Nagoya, Aichi
Rice: Yamada Nishiki (Kurodasho-cho, Hyogo)

From the brewery:
"We grow our own rice, the heart of our sake, in Hyogo Prefecture's Kurodashō, Okayama Prefecture's Akaiwa, and the Camargue region of France.We feel this is important so each and every one of our products is truly hand-crafted from start to finish.
This also means each vintage has its own unique story to tell.
It's terroir is ingrained in its very body, and our philosophy is to allow each vintage express that."