An age old method pre-dating even the Kimoto method, this creates a playful sake with a full mouthfeel, zesty sweetness and flavors of ripe fruit. Perfect for cheeses.
Great balance and unique flavour. This is one of the flagships of Tsuji Honten. The home of young brewers trying to reinvent the ancient styles of sake making.
Appearance: Cloudy, slight yellowish appearance with high viscosity. Nose: Fresh apple, pear, melon, grapefruit, fresh cream, steamed rice. Palate: Steamed rice, melon, banana, fresh cream, grape fruit, white pepper/cinnamon, cooked green beans. Body: Medium. Alcohol: Medium. Umami: Medium. Acidity: Medium. Personal opinion: Sake has a cloudy, slight yellowish appearance with high viscosity. Intensity of aroma is medium, with some complexity observed. Very fruity notes on the first impression. As the temperature of the sake slowly rise towards room temperature, you can start to notice more starchy and lactic notes. On the palate, more starchy notes were observed, with some fruity and spice notes as well. Sake has a medium body (smooth, velvety and soft texture) and is slightly sweet. Some attack was felt, and it finishes off with some lingering tangy *** slight-cinnamon/peppery (or perhaps nutmeg) aftertaste. Very interesting character, somehow reminds me of that Born I had a few months back. It has a nice balance of flavours, and it’s not overwhelm by either the aromatic notes or flavours.
I like nigori sakes, but this is something different. It has a lot of complexity and nuance.