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Aizu Otokoyama Junmai Ginjo Nama "Kai" YoshidaThe nose on this unpasteurized (Nama) brew is a cool collection of peach, mangosteen, nectarine, fig, rock sugar, mango, vanilla, and that fresh pressed sake aroma. We like come back stories in the sake world, and this brewery sat dormant for nearly 20 years until Yasushi Kobayashi (nephew of the 7th generation brew master) rebooted this historic and treasured brewery. Made with a very unique brewing rice called Fuku no Ka milled to 55%, this brew
some spice
It is bottled
star fruit
Wine drinkers will rejoice at the shibumi presence of this sake that drinks with astringency and plump acidity
and it does well at several temperatures and different sized vessels
This is a perfect three temperature brew that shows so much dexterity at several temperature points
and kiwi aromas that form the perfect "Ginjo-ka" fragrance
WORD: Old School WINE: Vintage Ports BEER: Heavy Stouts FOODS: Meats galore
pine needle
Look for strawberry
WORD: Masterpiece WINE: Complex Reds/Immense Whites BEER: Creamy Belgians FOODS: Rich cuisines
Look for honeydew