Shirayuki Junmai Kimoto Koshu "Edo Genroku"

Edo Genroku is a modern-day reproduction of a recipe that originated in the late 17th Century during the Genroku period, utilizing wild yeast, ancient methods, and old school brewing tool/barrels, just as sake would be made at the turn of the 17th century. The rice is polished only to 88%, which was the maximum achievable by the water wheel and foot-powered rice mills of the era. The recipe calls for less water and is aged before release, resulting in a viscous mouthfeel, high umami, high concentration, sweetness, and very full body: a style enjoyed by wealthy merchants, courtiers and daimyo of the era. 

Perhaps the only inauthentic aspect of it, is the use of top-quality Hyogo Yamadanishiki rice-- a modern (early 1900s) variety. Still, the Konishi Family have long been the guardians of old-world brewing traditions as documented in their uninterrupted daily brewing logs that date back to the late 1600s. This is a notable achievement!

Phenomenal hot, which lets the sweetness mellow out a bit and brings up the sharp acidity. A killer pairing with chicken tsukune!