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Japenese Saké

 

Tentaka Kuni - Hawk in the Heavens

"Pale, yellow-tinged color. Smoky aromas of pumpkin and squash, with hints of grilled bread, fennel and menthol. Gives a subtly sweet impression but retains good freshness. Not particularly rich, but the melting finish is clean and persistent. Made from a spring that has been famous for more than 400 years." 87 Points, Stephen Tanzer's International Wine Cellar, Online Only, Aug. 2007  

Quality Grade: Junmai (at least 30% of rice grain polished away) Junmai is pure rice saké. Nothing is used in its production except rice, water, yeast, and koji (that magical mold that converts the starch in the rice into fermentable sugars). Junmai is brewed WITHOUT any addition of distilled alcohol. Generally a bit heavier and fuller in flavor than other types of Saké, with slightly higher acidity. Goes well with a wide range of food. Must have seimaibuai of at least 70%, meaning the outer 30% of each rice grain has been polished away.

Seimaibuai: 55% (45% 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: Gohyakumangoku
Nihonshu-do: +3 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: 15.6%
Acidity: 2.1 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 mature well-rounded flavor with a settled fragrance. Dry but with an underlying richness. Drier and lighter when chilled, and a bit fuller as it warms.

Brewery Name: Tentaka Shuzo (founded in 1914).

Brewery Location: Tochigi Prefecture

Toji (Master Brewer): Kouetsu Sugumachi,

Notable Facts: Eighty percent of their saké is sold in Tochigi Prefecture where they are located. It is brewed with water drawn from an underground stream that originates in the Yamizo and Nasu mountain ranges.

JHAWKHEVAE Tentaka Kuni
Tentaka Kuni "Hawk In The Heavens" Junmai Sake
87ST
$24.99

 

 

 

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