Hitakami Nakadori Hyotan Junmai Daiginjo Black
Tasting Notes
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass. Assertive on the palate, with a sharpness that reflects the Genshu nature. Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the Nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the Toujo District. Only 2000 bottles made in a year.
Overview
Food Pairings: This sake, while it certainly can be served on its own, would be lovely with a touch of fat. Savory egg custard with asparagus in the spring, or squash in the winter. Sea bream or madai in the winter, fatty tuna, or fall bluefish - server raw or lightly cooked, would do well with this. Even a assertive salad - think bitter greens, or even better, one with a creamy dressing like a caesar - would sing with this sake.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Style: Genshu
Rice-Polishing Ratio: 40%
ABV: 16.5%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass. Assertive on the palate, with a sharpness that reflects the Genshu nature. Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the Nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the Toujo District. Only 2000 bottles made in a year.
Overview
Food Pairings: This sake, while it certainly can be served on its own, would be lovely with a touch of fat. Savory egg custard with asparagus in the spring, or squash in the winter. Sea bream or madai in the winter, fatty tuna, or fall bluefish - server raw or lightly cooked, would do well with this. Even a assertive salad - think bitter greens, or even better, one with a creamy dressing like a caesar - would sing with this sake.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Style: Genshu
Rice-Polishing Ratio: 40%
ABV: 16.5%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass. Assertive on the palate, with a sharpness that reflects the Genshu nature. Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the Nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the Toujo District. Only 2000 bottles made in a year.
Overview
Food Pairings: This sake, while it certainly can be served on its own, would be lovely with a touch of fat. Savory egg custard with asparagus in the spring, or squash in the winter. Sea bream or madai in the winter, fatty tuna, or fall bluefish - server raw or lightly cooked, would do well with this. Even a assertive salad - think bitter greens, or even better, one with a creamy dressing like a caesar - would sing with this sake.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Style: Genshu
Rice-Polishing Ratio: 40%
ABV: 16.5%
Size: 720ml