Puerh tea, kukicha tea, macadamia nuts, wet wool, lanolin extract, rotting wood in the coastal rainforest, asafoetida, H&B curry powder, fermented honey, heritage corn grits, toffee, boiled peanuts, roasted sweet potato, salt water taffy, crispy chicken, dried apple rings.... a tannin-like grip and a finish that keeps going....
The way-too-affordable aged Junmai "Heart of Oak" from one of Kyoto's most irreverent and groundbreaking toji, Philip Harper, has long been my go-to Kitchen Magnum. I keep a 1.8L isshobin bottle hidden above my kitchen cabinet, and I nip on it from time to time... amping up sauces, having a little post-dinner cheese, pouring a snifter for guests after dinner. The longer it stays open, the better it gets.
Serious, sincere, complex, wildly tasty with cheese and fire-roasted, honey-butter laden sweet potatoes.
- Prefecture: Kyoto
- Vintage: 2017
- Rice: Gohakymangoku
- Polishing: 60%
- Yeast: #7
- Starter: sokujo
- Aging: 2y in tank at room temperature before bottling + several more in bottle and supply chain before making it to Sunflower's shelves.