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....
Kyoto's best crazy-person toji, Philip Harper, and his way-too-cheap koshu (Tamagawa calls it a Junmai, but at 4-5 years of age on arrival in the US, let's be real and call it a koshu) has long been my go-to 1.8L bottle hidden above the kitchen cabinets, that I nip on from time to time, use to amp up sauces, whatever. Serious, sincere, complex...wildly good with cheese, wildly good with fire-roasted sweet potatoes. And it stays delicious, even goes through this beautiful evolution, stored at room temperature over the course of months. Perhaps that's because it aged in the brewery cellar at room temp as well-- these are the conditions the sake knows best.
Stats: Vintage: 2016, Rice: Gohakymangoku, Polishing: 60%, Yeast: #7, Starter: sokujo