Gin Sumiyoshi Tokubetsu Junmai Taruzake

Gin Sumiyoshi is brewed with a special local eating rice, sasanishiki, which was developed in Sendai, Miyagi for the cool climates of Northern Japan. Taruhei omits the charcoal filtration step, which results in a delicate amber hue. The finished sake is dry and rich, finished by aging only for a brief period in taru--cedar barrels-- which confers a much milder cedar flavor than you'd find in standard taruzake. 

Gin Sumiyoshi is well loved by serious sake fans. As evidenced by the old-school, Showa-era, post-WW2 retro label that has not changed in forever...this is not an impressive, showboat, tutti-fruity sake. This is a sake for traditionalists, hearty eaters, and grumpy old men, like me 🙋‍♀️. "This is how true sake should taste."

Notes of dried persimmon, kokuto sugar, miso chocolate chip cookies, London dry gin, Dolin vermouth and smoky fireplace.