Kikumasamune Shuzou
Hyakumoku Alt.3
Kobe, Japan
Brewery: Kikumasamune Shuzo (菊正宗酒造), est. 1659
Region: Mikage-go, Nada, Kobe, Hyogo
Brand: Hyakumoku 百黙, launched 2016, first new brand in 130 years
Release: Alt.3 added April 2018. Originally Hyogo-prefecture-only
Classification: 特定名称 その他 ("Other"). No grade designation, intentionally
Rice: 100% Yamada Nishiki, Toku-A district, Yoshikawa and Kuchiyoshikawa, Miki City, Hyogo. Kano-kai contract grown
Polish ratio: not published
Water: Miyamizu, Nada
ABV: 15% to under 16% (US label states 16%)
SMV: +0.5
Acidity: 1.4
Ingredients: rice (domestic), rice koji (domestic rice)
Production: blend of multiple junmai genshu tanks combined in nama state by a staff Master of Blender. Both sokujo and kimoto-lineage tanks
Pasteurization: hiire
製造年月 2022.7 / 蔵出年月 2022.8
720ml. Imported by Mutual Trading Co., El Monte CA
Alt.3 means "alternative third choice." Kikumasamune carries no grade on this one on purpose. Their position is that Japan judges sake almost entirely on polish ratio and that competing globally means building value somewhere else. So this is a blender's sake rather than a milling-spec sake.
Had it at a kappo counter, out of an ice bucket, four years past bottling.
Medium to lighter weight. Not heavy. Fills the mouth without being explosive but still reads full. Slight bitterness on the finish that tightens it rather than intruding.
The thing I keep circling is a savory note I have had trouble naming in other sakes. Yogurt, slight sour, light caramel, maybe dried apricot. Not a fruit. It is the kimoto lactic character coming through the blend, and it is strongest cold and pulls back as the glass warms. Better warm for me. Pull it out of the bucket early.
Brewery: Kikumasamune Shuzo (菊正宗酒造), est. 1659
Region: Mikage-go, Nada, Kobe, Hyogo
Brand: Hyakumoku 百黙, launched 2016, first new brand in 130 years
Release: Alt.3 added April 2018. Originally Hyogo-prefecture-only
Classification: 特定名称 その他 ("Other"). No grade designation, intentionally
Rice: 100% Yamada Nishiki, Toku-A district, Yoshikawa and Kuchiyoshikawa, Miki City, Hyogo. Kano-kai contract grown
Polish ratio: not published
Water: Miyamizu, Nada
ABV: 15% to under 16% (US label states 16%)
SMV: +0.5
Acidity: 1.4
Ingredients: rice (domestic), rice koji (domestic rice)
Production: blend of multiple junmai genshu tanks combined in nama state by a staff Master of Blender. Both sokujo and kimoto-lineage tanks
Pasteurization: hiire
製造年月 2022.7 / 蔵出年月 2022.8
720ml. Imported by Mutual Trading Co., El Monte CA
Alt.3 means "alternative third choice." Kikumasamune carries no grade on this one on purpose. Their position is that Japan judges sake almost entirely on polish ratio and that competing globally means building value somewhere else. So this is a blender's sake rather than a milling-spec sake.
Had it at a kappo counter, out of an ice bucket, four years past bottling.
Medium to lighter weight. Not heavy. Fills the mouth without being explosive but still reads full. Slight bitterness on the finish that tightens it rather than intruding.
The thing I keep circling is a savory note I have had trouble naming in other sakes. Yogurt, slight sour, light caramel, maybe dried apricot. Not a fruit. It is the kimoto lactic character coming through the blend, and it is strongest cold and pulls back as the glass warms. Better warm for me. Pull it out of the bucket early.