Greetings sake lovers! we are constantly refreshing our fridges with new products so that there is always something different waiting for you to discover. Today’s new product comes from Hyogo Prefecture’s Nishiyama Shuzojo: “Kotsuzumi Junmai Daiginjo Muroka Nama Genshu Sanko”.
What’s it all about?
This new product is from the limited edition product series “Tsuzumi” which is a spin-off of the brewery’s popular “Kotsuzumi” brand. The brewery introduces the product on the back-label with the following blurb.
The sort of freshly pressed sake that only a brewery like Nishiyama Shuzojo who brew all year around could produce in this most sultry of seasons. Hearing the word fresh around this time of year really raises expectations doesn’t it.
About Nishiyama Shuzojo
Located almost slapbang in the centre of Hyogo Prefecture, in Hyogo Tanba City, an area surrounded by mountains and lush greenery. The brewery’s home town of Ichijima is an agricultural hamlet that started growing rice organically around 40 years ago. A brewery that prides in supplying sake that is as close to the fresh taste of just-pressed sake as possible. In order to achieve that desire they brew all year around. The origins of the famed kotsuzumi brand can be traced all the way back to earlier generations of brewers, all of whom studied under the famous poet Kyoshi Takahama. One brewer in particular became his right hand man and it is he who received the Kotsuzumi verse as a poetic gift from the laureate, a gift that his descendants protect to this day. A smooth, soft, well-rounded sake. A Kotsuzumi is a traditional Japanese drum in the shape of an hourglass. If you look at the sake label you should find lots of little Kotsuzumi in the background.
Comment from the brewer
[taidan img=”http://kurand.jp/en/wp-content/uploads/2016/08/honmaavatar.png” alt=”honmasan” width=”300″ height=”300″ class=”aligncenter size-full wp-image-13704″] The entire sake was made with Yamada Nishiki superior brewing rice grown in Hyogo to produce fruity, luxurious sake that doesn’t scrimp on the flavours of the rice. It was only through hard work and strict temperature control that we were able to produce this Junmai Daiginjo in the hottest part of the summer. We tried this with the local speciality Edamame and it was a match made in heaven. Any old Edmamae should be just as tasty. [/taidan]
Raw Ingredients: Rice, Koji Malt
Rice: Hyogo Yamada Nishiki
Rice Polishing Ratio: 50%
Amino Acidity: 1.2
We are greeted by a profound label printed with the Chinese characters for Kotsuzumi in the centre. Would the taste be just as profound?
Clear and very fluid.
A rich scent with a little sweetness.
The elegant sweetness of rice with a tiny burst of lychee in the centre. There are hints of dried fruits and a few nutty flavours spring out from around the edges. In the middle it opens up to fill the whole mouth. The aftertaste is very crisp. All in all, it has great balance and is very pleasant.
So there you have it! Believe it or not, freshly pressed sake is possible in the summer. At least if you are a brewery that brews all year round it is.
This product is just one of many eagerly waiting to be savoured at KURAND.