This Yamahai sake from Wakayama was aged for 5 years on the bottle at low temperatures. The result is a full-bodied, heavy and umami-laden Junmai, that yields notes of dark chocolate, and nutty aromas. Mirin, Shiitake and caramel open up once you take the first sip. The delicately acidic and round finish holds hints of vanilla and toffee. A highly complex sake, that can rest on the bottle and will probably get even better.
Kurumazaka Junmai Yamahai 2016
51,38 € / 1000 ml
incl. VAT excl. shipping costs
Perfetto equilibrio di cioccolato fondente e sapori umimi rotondi
Brewery: Yoshimura Hideo Shoten, Wakayama
Rice: Yume Nishiki
Type: Junmai & Yamahai, 65 %
Alcohol vol.: 16 %
2 °C - 10 °C
15 °C - 60 °C
Great with yakitori sticks or sour pickles.
YOSHIMURA HIDEO SHOTEN is located in the middle of wakayamas beautyful mountain range. SInce 1915 the brewerie produces a wide range of premium sake and fruit liquors with ingredients sourced directly at the brewery. Akiko Fujita is the master brewer and one of the few females who work as a toji in Japan. The sake brewed by her are characterized by a beautyful balance of umami, minerality, acidity and fruitiness. The majority of her brews was stored at least three years at temperatures around 5°C. This process gives the sake a wonderful depth and complexity.
Furthermore, most of KURUMAZAKA sake were brewed in the labour intense yamahai and kimoto method, in which the addition of lactic acid is waved. This results in a more edgy and funky aroma and taste.