Brewed at Shiokawa Shuzo, Niigata Prefecture. A tiny brewery run by Kazuhiro Shiokawa and his wife with help from one of their cousins. Founded in 1912 they have slowly become Yamahai specialists and the majority of their production now uses the traditional Yamahai fermentation starter technique.
Aromas of yeast and malt, dried fig, raisin and sticky caramel.
There is nothing shy about the palate of this sake which is truly fit for a cowboy. Bold and broad flavours of rich dried fig, raisin and hazelnut studded nougat combined with a medium dry, savoury umami deliciousness. This complex package ends with a smooth, smokey cocoa finish.
A meat-lovers dream sake. Great with grilled meat, sausages and hamburgers, off the barbecue. Grilled prawns and charred squid. Korean grilled and marinated cuts like kalbi, bulgolgi and beef tongue. Enjoy with full- flavoured braised dishes like lamb shanks, venison and pulled pork.
Drinking this sake at room temperature recommended. It is however flexible and can be served chilled or warmed. The flavour profile will change with heating and will develop depth and richness. At cooler temperatures some sweet notes may be emphasised.