The maturation process used to mature this sake brewed in 2018 enhances its bouquet, and gives it an umami that explodes when warmed, which all adds up to an outstanding sake to enjoy with a meal.
Suiryu Kimoto Junmai 2018
| Vintage | 2018 |
| Years aged | 6 years |
- 10 years or more
- 2000-2009
- All Products
- Less than 5,000 yen
- Light Yellow/Green
- More attractive when warmed
- Throughout the meal
- Brewer：Kubo Honke Sake Brewery
- Alcohol：15 degrees
- Volume：720ml
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[ Drinking alcohol under the age of 20 is prohibited by law. ]
Through the process used to make sake, the starch in the rice is converted into sugar and then into alcohol by the yeast in a continuous cycle called parallel fermentation. This Junmai exemplifies Kubohonke's dedication to this unique fermentation process, which they allow to be completed naturally. By not stopping it prematurely, they have created a sweet profile with an attractive flavor and a mellow acidity to support it. Through its 6-year maturation, it gains complexity and a fragrant aroma, which transforms into the sort of sake that charms everyone when heated to a high temperature.
Pairs well with French and Italian main dishes.
- about
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Type Kimoto Junmai Rice polishing ratio 65% Yeast type Association No. 7 Ingredients/raw materials rice, rice malt Rice type Awa Yamada Nishiki Nipponbare Origin of rice Tokushima prefecture Shiga prefecture Toji(Brew Master) Katsunori Kato Assemblage -
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Tasting comments
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Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)(chilled)
Pale golden yellow.
The top nose has a calm, elegant scent derived from isoamyl acetate.
The aroma is of lactic acid and burnt sweet soy sauce, similar to mitarashi paste (sweet and slightly savory sauce made from soy sauce).
It has a good balance, and you can taste the umami of the rice.
(warm)
Starts with a gentle ortho-nasal aroma but is more nuanced on the palate with notes of raisins and dried figs.
It is dry and sharp, with an umami-fueled finish that leaves a hint of rice. It is simple yet profound.
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Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)(chilled)
A deep, weighty aroma forms a solid base note, evoking a calm and composed impression. The flavor leans toward bitterness, astringency, and acidity, yet it’s strangely pleasant. It finishes dry rather than sweet, which seems likely to pair well with the aromas of shichimi spice or sansho pepper. It would go nicely with grilled chicken seasoned with yuzu kosho or sprinkled with shichimi.
(warm)
Dry but gentle mouthfeel without much sweetness. The balance of acidity and bitterness, like that of very shallow roasted coffee beans, is relatively pleasant. A little fat would balance it further, so dishes like stewed pork cubes or dishes with five-spice powder would be a good match. -
Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)(chilled)
It has a red vinegar flavor that reminds me of the rice in Edomae sushi. It has a fragrant aroma of spices such as fennel and cardamom. Because the center of gravity is low, it is easy to feel the overlap of the spices and rice.
(warm)
If junmai ginjo is similar to takiawase (a rice dish) of Kyoto cuisine, then this is closer to the rice seasoned with red wine vinegar used in Edomae sushi.
It has a good structure with a firmness like rice grains cooked in a kamado stove. I would recommend this for an enhanced kanzamashi (enjoying warm sake as it cools). -
Christopher Hughes
(WSET Sake Educator)(chilled)
Fairly punchy nose with note of hazlenut. Super soft, juicy, lots of flavors + volume. White chocolate. Quite dry with lots of bitterness but well balanced by soft ricey notes.
(warm)
White chocolate notes come more to forefront. Sake becomes lighter but loses bitterness. Easier drinking. Umami sticks out. Really appetizing. Would pair well with meat dishes. -
Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)(chilled)
Extremely grounded with a mild scent. As it matures, it develops a scent that wanders around the rim of the glass rather than rising straight up.
The aroma suggests more umami than Junmai Ginjo, and the taste is more pronounced.
It has a scent similar to cinnamon and cacao.
Perhaps it's a characteristic of the brewery, but it's not the sour acid you associate with the word "acid," but a pleasant acid that stimulates your appetite. It ends with a pleasant cacao-like aftertaste.
Brewer
Kubo Honke Sake Brewery
As the three words ``Kimoto'', ``Junmai'', and ``Completely Fermented'' indicate, we aim to create sake with a firm core and body that utilizes the natural world of ancient Japanese alcohol. These types of alcoholic beverages undergo a period of maturation, which brings about a mellow and complex flavor, which further develops their flavor. That's the kind of sake brewing we aim for.
