Kinmon Akita Shiroyamabuki Assemblage

Kinmon Akita Shiroyamabuki Assemblage

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Shiroyamabuki Assemblage is pale gold in color, with an elegant, gold embossed label depicting magnolia blossoms and an earthy, coral-red capsule. Within, a unique blend is inspired by the blending traditions of Champagne. Assemblage utilizes fresh honjozo as a base with additions of koshu up to 10 years old, as well as kijoshu, kimoto, and junmai.
The nose is mild, but on the palate the effect is at once powerful and tremendously elegant: lifted notes of chamomile and soft anjou pear, honeycomb, speculoos (biscoff) cookies, sweet Kyoto white miso, nutmeg, pumpkin puree, with a very long finish of haunting umami. With such powerful flavors it's surprisingly balanced at a medium weight/body, low acidity, not at all syrupy or heavy, and missing the more intense, pickled notes some tasters associate with koshu.

Pairing and Service:
Salty, umami foods bring out its hidden sweetness, and in light of this I recommend pairing with foods whose sweetness can be so pleasant to emphasize: nutty Alpine cheeses, scallop and spot prawn, Winter squash, sweet Spring greens, almonds and hazelnuts, pork chops with fruit.
Size: 720ml
Rice: Menkoina (for the koji) & Miyamanishiki (for the main mash)
Seimaibuai (polishing level): 68% and 70%, respectively
Yeasts: 7 and 9
Fermentation Starter: Blend (kimoto, sokujo, kijoshu, etc) 
Alcohol 14%
Grade: a very unusual Champagne-style blend utilizing many different styles/grades of sake, including junmai, koshu, kijoshu, honjozo, and others. The toji has explained that the long aging of their brews is most conducive to aruten (alcohol added styles) for preservation and we can assume that a large proportion is honjozo.
This blend differs year to year to achieve a relatively uniform outcome for the product.

Similar to:
Kenbishi Mizuho
Kenbishi Kuromatsu
Kinmon Akita X3
Joyo 2019
Nanbu Bijin All Koji
Kinoko Junmai Ginjo 

A relatively young brewery, Kinmon Akita Sake Brewing Co. was founded in its current form in 1973 when a local brewery (Akita Fuji Sake Brewery, est 1936) received an investment from a wholesaler to rebrand and reopen. The more interesting story takes place roughly 30 years ago however, when Kinmon Akita became uniquely committed to aged sake (koshu) as well as high koji content styles, believing that this is the height of sake's craft.
Innovation and the spirit of pioneering are the hallmark of this boutique brewery in Akita, which has innovated new manufacturing methods for sake, drawing on ancient tradition as well as techniques from winemaking. After a long period of experimentation in a market with very, very little koshu, Kinmon Akita finally broke onto the International stage when the 10-year aged Yamabuki (10 year old sake base, blended with others up to 20 years old) won the prestigious IWC Trophy.