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Japenese Saké

 

Takatenjin – Shrine of the Village

"Very pale, yellow-tinged color. Clean, subtle aromas of lime, mint, white pepper and jasmine. Nicely concentrated, spicy and firmly built, with intense but subtle flavors. The clean, persistent finish offers lovely lift. Brewed from soft water." 91 Points, Stephen Tanzer's International Wine Cellar, Online Only, Aug. 2007

 

Quality Grade: Junmai Ginjo (at least 40% of rice grain polished away) Indicates a special and painstaking brewing process wherein fermentation proceeds at lower temperatures and for longer periods, and pressing is often done by hand. This extra effort produces a saké that is layered and complex, light and fragrant. Must have a seimaibuai of at least 60%.

Seimaibuai: 50% (50% of rice grain polished away) The degree to which rice has been polished (milled) before brewing. A value of 60%, for instance, means that the rice has been milled so only 60% of the rice kernel remains (40% of the kernel has been ground away). Each saké grade has a specific seimaibuai value. For example, Junmai saké must be made with a seimaibuai of at least 70% (no more than 70% of the original size of the rice kernel remains). In general, the higher the rate of milling, the cleaner, more refined and more fragrant the flavor of the saké.

Rice: Yamada Nishiki
Nihonshu-do: +5 The specific gravity of a saké relative to water. A very general scale of reference to the sweetness or dryness of the saké. The scale generally runs from –6 to +10 with lower numbers indicating sweetness, and higher numbers dryness. A value of +2 could be considered neutral, although this is very subjective.
Alcohol: 16.8%
Acidity: 1.4 Makes its presence felt most noticeably at the beginning and end of each sip, and in between it helps spread across the palate. Saké with higher acidity often stands up better to oilier foods like tempura or fish (raw or cooked). Rich-flavored or rather salty dishes may not need all that acidity, and in fact will work better with a lower-acidity Saké. The measure of acidity is usually a number between 0.8 to 1.7.


Tasting Notes: A clean and dry saké with a bit of richness in the recesses and a crisp finish.

Brewery Name: Doi Shuzo (founded in 1868).

Brewery Location: Shizuoka Prefecture

Toji (Master Brewer): Shokichi Hase

Notable Facts: Brewed from a mysterious, soft water. Soft water usually means a slow, sluggish fermentation, but this particular water results in a lively, vigorous fermentation period. Their water is so pure it needs no filtering, nor additives to chemically adjust it. Nor is charcoal filtering of the final saké needed.

JSHRINEVAE Takatenjin
Takatenjin "Shrine of the Village" Junmai Ginjo Sake
91ST
$45.99

 

 

 

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