This Kimoto Junmaishu is brewed in just one tank every year and stored until it matures to a bright golden color.
Daishichi Futouou 2014
Vintage | 2014 |
Years aged | 8-9 years |
- 2010 or later
- All Products
- Less than 5,000 yen
- Light Yellow/Green
- More attractive when warmed
- Throughout the meal
- 5-9 years
- Brewer:
- Alcohol:15 degrees
- Volume:720ml
[ Drinking alcohol under the age of 20 is prohibited by law. ]
This is an umami-driven sake made by slowly maturing limited-edition Junmaishu brewed using the ancient Kimoto starter method.
It perfectly matches various cuisines, creating a harmonious food and matured sake pairing experience.
Recommended dishes include sesame-flavored shabu shabu, fried chicken, and dishes using oyster sauce.
Message from the brewery:
"More than ten years have passed since the Great East Japan Earthquake. Hoping for the region's recovery, we named the sake Futo-o, a proverbial expression, also sometimes called Okiagarikoboshi, of the survival spirit that no matter how many times you fall, you can get back up again."
- about
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Type 生酛造り純米古酒 Rice polishing ratio Super flat polished rice 69% Yeast type Association No. 7 Ingredients/raw materials Rice/rice koji Rice type Gohyakumangoku etc. Origin of rice Toyama prefecture, Fukushima prefecture Toji(Brew Master) Takanobu Sato (Nanbu Chief Brewer) Assemblage 無
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)(chilled)
Gentle aroma of rice fat and cheese-like milk fat. The taste is gentle and pleasant in the mouth. I recommend warming it up a little for a more hearty tipple that can be enjoyed with your meal. The sort of gentle taste that when paired with food, you want to keep drinking forever.
(warm)
A gentle matured aroma remniscent of caramel, and a quick sourness develops in the mouth. This is followed by a gentle sweetness that settles the palate. It's an uncomplicated beverage. It's sharp and leaves a lasting impression. It's the sort of sake you want to let sit a bit after buying. -
Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)(chilled)
Pale yellow. Slightly stuffy aroma.
The aroma is tame and gentle.
It has a smooth richness and the back palate is made tighter by the acidity. Robust and sure.
(warm)
A gentle mature orthonasal aroma.
Accented with caramel nuances, sweet undertones, and a slightly bitter taste.
At the end, it is creamy with lots of umami.
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Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)(chilled)
A warm, sweet aroma reminiscent of roasted sweet potatoes, tortoiseshell candy, and rice pudding.
Thick and smooth texture. The palate has a gentle sweetness and a refreshing feel.
(warm)
A calming aroma reminiscent of forest and a nuance similar to bonito stock.
It has a strong sweetness, but the acidity balances it out so it's not too oily, and the umami lingers for a long time. At 45℃, it will be gentle and sweet, and at 55℃, it will have a more soupy flavor. I would like to pair it with green seaweed bean paste tofu, and Kyoto-style oden, etc.
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Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)(chilled)
A scent reminiscent of cheese, with a gentle and soothing impression.
It may open up more when exposed to air. It's gentle, and even when warmed, releases its flavor like a flower opening.
(warm)
The retronasal aroma is like creamy dashi (soup stock). Because of the way the pleasant soup-stock like flavors harmonize with the balance of sweetness and gentle umami, warming brings out the best from this sake. I would like to pair it with Kobujime (sliced dried herring or other fish wrapped in konbu seaweed and boiled) or grilled bamboo shoots.
At 55℃, it feels more refreshing. It displays more food-friendly characteristics.
Brewer
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