Kirinzan Junmai Ginjo Nama Genshu "Potari-Potari Green" [SALE]

Vibrant fresh nose with tropical notes of guava, papaya, strawberry and tangerine with an off-dry, smooth, candied hazelnut finish. Jamie Graves made a perfect comparison: this is the Japanese cousin to a Feinherb Mosel Riesling. Laser sharp, great acid and just the right amount of juicy breadth and sweetness. This sake is juicy, aromatic, powerful, classic-- superbly well done!

Pairing:

While tasting the Winter releases I had a nice bowl of classic ahi poke for lunch, and I stopped dead in my tracks following a bite with potari-potari! I can’t recommend ahi poke (green onion, seaweed, shoyu chili marinade) enough with this sake. For the veggies: mix up a nice salad with poke marinade, cubes of firm Ota tofu, and lots of avocado. You won’t be disappointed. Wow!!

Stats:

• Brewery: Kirinzan Brewery
• Prefecture: Niigata
• Grade: Junmai Ginjo Nama Genshu
• Rice: Gohyakumangoku (local)
  
• Polish: 55%
• Starter method: Sokujo
• Yeast: House
• SMV: +2 (technically dry, although the tropical fruity notes and soft water make it seem sweeter)
• Water: soft (Tokonami well water)
• ABV: 17%

Profile:

Founded in 1843, Kirinzan Shuzo lies beneath the majestic Mt. Kirin in the northern prefecture of Niigata. According to ancient Chinese legends, the kirin is a mythical animal like a flying unicorn that appears as a sign of the birth of a saint and brings happiness and luck. Both the shape of the mountain and local whisperings of lights and spirits on its slopes gave it the name of this mythical beast.

The beech trees, Mt. Kirin and the Tokonami River that surround the brewery provide the perfect filtration system for the local water to become soft. In the production of sake, soft water allows for a long fermentation and this creates the delicate, elegant style of sake for which Kirinzan is known.

In order to ensure the best quality of rice for the sake, in the summer months the toji (brew master) at Kirinzan works in the local rice fields with his team members and in the fall brews the rice he has cultivated. The brewery is committed to using the finest local rice in order to support the local Oku-Aga agricultural community, and in the past few years have moved to using 100% rice from local farmers, and grown within five miles of the brewery.

My visit to Niigata this Winter was eye-opening. Great sake is available everywhere, with sake cosmetics, vending machines, cheesecakes, tastings, available from every business. Everyone who lives and works in Niigata knows a brewer or two personally, It’s like living in the Willamette Valley and being surrounded by wine and wine people. In this setting, freshness and quality is a given: excellent sake is abundant and flows like water. So the standard of production is exceedingly high, and products like Potari-Potari are the best of their kind.