An unusually bold, earthy, complex namazake which is aged at room temperature for a year and a half before its eventual release in Summer. Ice breaker is so named for its ability to be served over ice: the rich, concentrated flavors withstand the addition of ice, but like all of toji Philip Harper's sake, it is also delicious served warm.Â
Brewery:
Kinoshita Sake Brewery, established in 1842, produces sakes that are richly flavored and crisp-drinking. Since 2008 they have been made under the direction of Philip Harper, the only non-Japanese toji in Japan.
On the nose, Ice Breaker is earthy, with raw macadamia nuts and sunflower seeds leading the way-- fresh coriander and grassy notes lending freshness.
On the palate, it is classic Tamagawa style: soft, rich, deep, earthy, but with some fruit for levity: fresh apricot, red apple, bosc pear. An oily, tahini and sunflower seed butter aftertaste, as well as the wildness of fresh grasses, grass seeds, turned earth, and fallen leaves brings you back to earth.
Handling:
- Storage temp: fridge or wine cellar temps (n light), up to 6 months, more if you don’t mind it changing/evolving
- Service temp: on ice to gently warmed
- Serving vessel: tumbler with ice, sakazuki to enhance umami and texture, wine glass to enhance aroma.
Pairing:
Brewery:
Kinoshita Sake Brewery, established in 1842, produces sakes that are richly flavored and crisp-drinking. Since 2008 they have been made under the direction of Philip Harper, the only non-Japanese toji in Japan.