We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
An excellent find in Kuching. Fudoh Junmai Daiginjo (50% polishing) from the 350-year-old Nabedana Brewery in Narita. Made from Sake Komachi rice, an Akita native. Gravity-pressed. 27BY, so brewed in 2016 (or 2015 by definition, but this was slapped with 2016 on the back label). Export bottling with the English write-up. According to information online, this was bottled straight post-ferment, so meant to be consumed immediately. Consider me a little skeptical when I saw this bottle in Kuching - how was the storage if this was from 16'?
Turns out it ain't bad. Just some expected signs of age in the nose and mid-palate, which expresses itself as a background umami soy sauce note. Mostly exotic (melon, peach) and floral on the nose. The palate needed a little air to tame that "sweet" and soft finish, and coax up a chalky sort-of-white-phenolic texture and some crispiness. The fruity elements were fleshy and makes it so easy to drink. Might have been better with a little less age, but can't complain with where it is right now. A refined sake that stretches just the right amount of power! — 5 years ago
Aaron Tan
An excellent find in Kuching. Fudoh Junmai Daiginjo (50% polishing) from the 350-year-old Nabedana Brewery in Narita. Made from Sake Komachi rice, an Akita native. Gravity-pressed. 27BY, so brewed in 2016 (or 2015 by definition, but this was slapped with 2016 on the back label). Export bottling with the English write-up. According to information online, this was bottled straight post-ferment, so meant to be consumed immediately. Consider me a little skeptical when I saw this bottle in Kuching - how was the storage if this was from 16'?
Turns out it ain't bad. Just some expected signs of age in the nose and mid-palate, which expresses itself as a background umami soy sauce note. Mostly exotic (melon, peach) and floral on the nose. The palate needed a little air to tame that "sweet" and soft finish, and coax up a chalky sort-of-white-phenolic texture and some crispiness. The fruity elements were fleshy and makes it so easy to drink. Might have been better with a little less age, but can't complain with where it is right now. A refined sake that stretches just the right amount of power! — 5 years ago