SAKE OF OCTOBER
SENJO BREWING CO. LTD.
Takato of Nagano Prefecture, Japan is well-known as the one of best locations to view cherry blossoms in Japan. Since Takeda Shingen built the Takato castle in 1574, culture and arts flourished in this beautiful, historical city for more than 700 years. The brewery, founded in 1866, has become a beloved sake of the southern Nagano prefecture region. They use the water of Mt. Senjo of the southern Japanese Alps and carefully select local ingredients for their brews, and enjoy a flexibility in creativity that can only come with local support.
- Kuromatsu Senjo Prototype Junmai Daiginjo
A Junmai Daiginjo made by pushing the limits, this “Prototype” sake exhudes a gorgeous floral aroma and fills the mouth with the bursting flavor of mature vine-ripened fruits. This highly refined sake has a clean aftertaste, and goes will with a meal, but is great to enjoy before or after as well. Rice-Polishing Ratio: 40%
S.M.V.: -17 (sweet) 16.8% Alcohol.
Kuromatsu Senjo Muroka Genshu Junmai
A sweet sake with a bright aroma, and a deep & complex flavor characteristic of Muroka Genshu sake styles (which are not carbon-filtered, and not diluted with water, which are standard practices) Pairs well with Octopus or Squid Dishes, Sashimi, Vinegared, Grilled or Deep Fried Dishes. Rice-Polishing Ratio: 60% S.M.V.: -5 (sweet) 17.6% Alcohol.
Sakaegawa Shuzo (a member of the Fukushima Prefectural Sake Brewers Cooperative) was established in 1807, and had previously been a sake shop. Now run by the 15th generation family head, they brew sake primarily with subterranean water from the local Iide mountain range, and Gohyakumangoku rice grown in their local Aizu region.
- Sakaegawa Junmai Daiginjo
Tasting Notes: Brewed slowly and carefully in small batches, only 222 nine-liter cases of this fine brew are produced each year. Calm yet well-defined aromas of fruits and flowers gently caress one’s senses with every sip, as the sake’s bright front-palate fades softly into the background to wait for a morsel of accompanying food.
Rice-Polishing Ratio: 45%
Sake Meter Value: -1 (Semi Dry)
Sakaegawa Chidoriashi Honjozo
Brilliant flavors of grain and citrus bloom into a pleasant bitterness, and juxtapose the light body and semi-dry finish of this slowly brewed Gohyakumangoku sake very evenly.
Established in 1774 on the shady eastern side of Shirakawa city, Fukushima Prefecture – a place full of romantic history. Famed throughout the country for their unpasteurized Korean-style nigori sake called Tiger Makkori (available in Yakiniku restaurants all over Japan), this brewery works with local farmers to produce sake rice varietals Yume no Kaori and Gohyakumangoku for their premium Kissui Hidariuma brand, which is popular in Fukushima Prefecture.
- Kissui Hidariuma Junmai Ginjo
The first sip hints at is a soft sweetness that balances with a fruity tartness reminiscent of Asian pears and freshly picked apples. Finishes with a crisp dryness that is characteristic of the semi-hard water used in brewing.
Kissui Hidariuma Junmai Daiginjo
Tasting Notes: Kissui Hidariuma Junmai Daiginjo has an extravagant bouquet with apple and melon top notes and an elegant sweetness. While vividly blooming on the palate, the sake’s unrestrained flavors refresh the senses before gently fading into the background.
Rice-Polishing Ratio: 40%
Sake Meter Value: +2 (Semi Sweet)