Quality Grade: Junmai Daiginjo (at least 50% of rice grain polished away)
Seimaibuai: 50% (50% of rice grain polished away)
Rice: Yamada Nishiki
Yeast: #9
Nihonshu-do: +3
Alcohol: 15.6%
Acidity: 1.2
Tasting Notes: A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the Rolls-Royces of Sake.
Brewery Name: Takasago Shuzo (founded in 1899).
Brewery Location: Prefecture: Hokkaido
Toji (Master Brewer): Tokujiro Sasaki
Notable Facts: Each year, after the temperature drops below 14 fahrenheit, they build an Ice Dome outside near the main kura building. It is basically an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind. The low temperature means nasty bacteria cannot survive, and it allows them to make clean, pure, ultra-premium Sake. Additionally, they separate the clear Sake from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the Sake to drip out slowly overnight, with no pressure at all applied to the mash.
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