Hint of citrus peel followed by minerality, salinity, and earthy umami. — 3 days ago
Yamahai method to make Nihon shu.
No lactic acid is added to deter microbes and bacteria from spoiling the fermentation.
It is left to ferment naturally.
Ripe green melon on the nose.
Ripe melon, papaya, a creaminess and nought with a smooth finish.
Nihon shu can change (like good Riesling) if it warms up 2-3 degrees.
More expansive in flavours with a couple of degrees in temperature.
This Nihon shu is amazing with scallop sashimi.
— 22 days ago
Great example of the light yet full flavored Japanese Whisky. This is a close cousin; I don’t have to search endlessly for Hibiki. — 10 days ago
I was blown away by this. Typifies "power without weight", which is a prerequisite for greatness in my books. Many thanks to SC for sharing this - a new saké brewery for me and definitely one I'd be looking out for.
Without further ado, SC's notes:
This nihonshu is made from a blend of multiple aged nakagumi junmai daiginjo (40% polishing) that has been aged for 3 years in the brewery and 2 additional years of home ageing.
In the context of Gikyo, this is anomalously poised, refined and subdued in nature. Delicate and extremely well defined as if you could pick out the thread of each scent one by one — Rice, lemongrass, petrichor, mineral, fennel and elderflowers. A bit warmth emanated from the high abv, but very well judged. The tension and persistence here are just incredible, especially for such a delicate nihonshu, not to mention, it has loads of potential to excel even further. — 2 months ago
Era perfetto per la sera in Big Island. Il nostro favarito veramente. — 2 months ago