This sake was made with the collaboration of Matsumori san and Tamakawa san, two experienced toji from the Nanbu Bijin brewery in Japan.The toji assisted with the steaming of the rice, the production of koji rice, as well as starting the shubo (the fermentation starter). Not being able to stay for the duration of the fermentation, they nonetheless were a vital aspect in the making of this sake.
Made from 100% Yamadanishiki rice grown in California, polished to 50% of it's original size. A quite typical 30 day fermentation. Already on the nose, it feels more elegant than the Junmai Ginjo, without sacrificing too much exuberance. Bright aromas of green melon, fresh cut grass, white blossom, and a hint of lemon zest. The palate is energetic, with a soft and supple texture.The palate introduces more orchard fruit, green apple, apple peel, slightly under-ripe pear. There is also a hint of minerality, something slightly seashell-esque. As with all Brooklyn Kura sake, the attack is quite juicy and expressive, but the finish is remarkably dry and crisp. A beautiful first Junmai Daiginjo.
While most Broolyn Kura sake is completely unpasteurized, this junmai daiginjo is namachozo, which means it goes through one pasteurization, after bottling. Oskar Kostecki
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