Takatenjin's Tokubetsu Honjozo has a round, buttery nose, with notes of sweet almond and marzipan. The palate is similar: cream, butter, and marzipan, but also this lovely fruit... wafty, distant notes of white peach, canteloupe, white grapefruit, asian pear, and banana. Then something interesting too, a bit of cucumber and mint! Like a lovely midsummer fruit salad with canteloupe, cucumber and banana, tossed in mint.
- Prefecture: Shizuoka
- Rice: Yamada Nishiki (for the koji) & Haenuki (for the main mash)
- Seimaibuai (polishing level): 60%
- Fermentation Starter: Sokujo
- Alcohol 15.5%
- Grade: Honjozo (polished to 70% or less, with a small amount of distilled spirit added. A stylistic choice, not a quality/financial one).
Doi Shuzo, founded in 1868, is known for environmentally friendly practices including solar power, on-site water treatment, and using renewable resources. Shizuoka is located near Mt. Fuji and is famous for having the most sunshine year-round. This abundance of sunshine, and being a solar powered shuzo, inform the brand name, "Sword of the Sun." Shizuoka is also famous for its wasabi fields, tea production, eel and other seafood, and of course high concentration of excellent sake brewers: all 4 a consequence of the region's excellent, pure water.