Brewed at Kinoshita Brewery in Kyoto Prefecture. Toji Brewmaster Philip Harper produces another distinctive cult classic recreating a 300 year old recipe, dating back to the Edo Period. Using historic ratios of water and koji in the brewing process results in a sake with a deep amber colour and high levels of amino acids adding delicious umami and depth of flavour. A true sake education in a glass.
Made from Kitanishiki rice grown in Hyogo Prefecture.
Striking aromas of rich molasses, teriyaki grilled figs, tamari, caramel, Vegemite and toasted hazelnuts, and butter/shoyu-grilled shiitake mushroom.
A beautifully smooth, rich sake that glides across the palate with scorched caramel sweetness with an almost miso-like salty edge. Dark chocolate, tamari/shoyu and barbecued beef notes show through on the finish and the balance of sweet/savoury and acid is precise and perfect. Sherry drinkers should definitely take this journey into the rice paddies.
This sake matches wonderfully with the intensity of foie gras and rich duck liver parfait. It can play a dual role as a dessert wine and yet the savoury notes also work well with an intensely braised meat dish. Philip Harper recommends trying this sake poured over ice-cream (particularly vanilla flavoured ice-cream) and with blue cheese. It is great accompaniment for a cheese, charcuterie and dried fruit platter with figs and muscatels. Try with Christmas cake.