Brewed at Kinoshita Brewery in Kyoto Prefecture. Philip Harper is the first foreign born Master Brewer to take the reins of a sake brewery in Japan and has been at the helm of this brewery since 2008, after many years of dedicating himself to learning the craft.
Made from Kitanishiki rice grown in Hyogo Prefecture.
Rice Polishing Ratio 66%.
Junmai Classification, Yamahai fermentation starter technique, Muroka – no charcoal filtration, Genshu – no water dilution, Nama – unpasteurised.
Year 2017 – 29 BY.
720ml Bottle Size.
ABV 20 – 21 %.
Aromas of super ripe melon and raisin. Earthy notes, toasted barley and straw with a funky edge.
A pronounced bold palate of bittersweet melon, chicory and dark chocolate is overtaken by medium-dry umami, savoury yeast and marmite flavours which gradually dissipate to a long, lingering finish. The higher alcohol level delivers an impactful drinking experience and punctuates the mid palate to really define the layered, textured flavour spectrum.
This sake matches with all super savoury and fermented dishes. Think meaty braised casseroles, Osso Bucco, lamb shanks and venison slow cooked over the coals. This is great with ripe cheese and cured charcuterie – salami with fennel, mushroom or truffle. Try with super ripe goat cheese or manky epoisse to enliven the senses. This would be great with a risotto that has deep grainy flavours or nutty, cheese notes. Serve with scorched radicchio salad and a blue cheese dressing.
Serve chilled, room temperature and warmed. Philip Harper recommends heating this sake to release another flavour profile.
Because Namazake is unpasteurised it must be kept refrigerated at all times, when stored and after opening.