Sake "Jukusei Koshu" matured 10 years 720ml (17,5% Vol.)
376
57,40 € tax incl.
Description : The appellation koshu refers to a sake matured for at least 3 years. As for our koju, it was aged for 10 years. Its nice amber color associated to its liquor like texture, reminds us the famous rice wine Shaoxing or yellow wine from Jura. It was made from Honjozo sake brewed in 2010, made from Yamada Nishiki rice produced in Hyogo. This sake won the gold medal at the Kan Zake 2020 competition right before its commercialisation. Just as Porto wine or Xeres/Sherry wine, a small amount of alcohol is added to the sake right before filtration to develop its aromas. Rather than increasing alcohol percentage, this process helps releasing sake's aroma before maturing.
Alcohol by volume : 17,5%
Appearance: This Koshu has a nice pale golde color. It is translucent and shiny.
Nose: The first nose is aromatic on light soy sauce, puffed rice but also iodine. We can smell spices, bursts of roasted hazelnuts and peanuts. After aeration, the aromas are confirmed : toasted notes, cocoa, dried fruits, banana and quince.
Mouth: The attack is on sweetness and grilled rice. It's powerful, frank. The alcohol is present and diminishes as the tasting progresses. The mid-palate is round with notes of dates, dried figs, but also hazelnuts and toasted almonds. The whole is balanced, peppery.
Finish: The finish is on cinnamon with brandied apricots a touch of dark honey and light soy sauce concludes the complex tasting process.
Pairing : Enjoy it on its own, use it to replace rum in your cocktails, use it instead of yellow wine to cook a fattened chicken or on top of vanilla ice cream to replace caramel. This sake goes particularly well with foie gras and a citrus chutney, oysters, a chocolate tart and bitter orange marmalade, a blue cheese platter.
Serving temperature : Chilled (10°-12°) or at room temperature (15°-25°)
Ingredients : Water (61,9%), rice (28,2%), koji (6,4%), alcohol (3,5%).
Preservation : Keep in a cool place, away from sunlight.
Origin : Japan
Container : Glass bottle
Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.
The sale of alcohol to minors is prohibited.
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The brewery Tatsuuma Honke was founded in 1662 in Nishinomiya, located in Nada, between Osaka and Kobe. This city is well known for its sake production, thanks to high quality pure water, called miyamizu, access to premium quality rice and proximity of the sea.
When it first started, the brewery did not exceed 20 kiloliters of production per year. With the improvement of brewing methods, the demand for quality sake increased. It was no longer only meant for nobles and warriors or special occasions. Sake was now spreading out to izakaya all over Japan. In the early 1800s the brewery was producing 250 kiloliters of sake per year, becoming one of the most important breweries in Japan and reaching the top in 1899 with more than 3000 kiloliters produced per year. In 1877, one of the brewery’s sake, named Hakushika, won a prize and became the flagship product of the brewery. The sake Hakushika was presented to the World Fair of Paris where it was awarded a gold medal. Hakushika means white deer in Japanese and refers to a Chinese legend according to which an emperor from the Tang dynasty met a white deer wearing a gold medal in the palace gardens. This medal stated that the deer was 1000 years old. The emperor interpreted this encounter as a sign of longevity and became the emperor of his dynasty who reigned the longest. With the name Hakushika, Tatsuuma Honke refers to its long history and the future they are building day by day.
