A classically bountiful, full-flavored Southern junmai daiginjo, beautifully balanced by the freshness and verve that arabashiri-- the first 'cut' of the sake pressing-- brings. This first fraction is extracted by gravity, before any pressure is added to the mash. As a result, it has more dissolved CO2, more aromatic intensity, a bit more acidity, than subsequent fractions. Kitaya is also made with half Omachi rice, half Yamadanishiki, so there is additional complexity and a fuller mouthfeel as a result.
Notes of strawberry and mascarpone, lychee jellies, starburst, candycap mushroom, and fresh fennel back notes. The overall palate is dry and balanced, but with coy, sweet and floral aromas. If you enjoy Dassai or Harada Junmai Daiginjo, this is absolutely worth a try.
- Location: Fukuoka
- Classification: Junmai Daiginjo Arabashiri
- Rice: Yamadanishiki and Omachi
- Polishing: 50%
- Yeast: unavailable, but likely #10
- SMV: +3
- ABV: 15%