As a qualified sake sommelier and international kikisakeshi, I always find it worthwhile to continue to further my Japanese drinks education. Thanks to the kind folks over at Taste of Japan, I have some new bottles to work through and here are three of my favourites from the Taste of Japan range.
Tsuki no Katsura Junmai Ginjo and Junmai
Brewery story
The Tsuki no Katsura brewery claims to be the oldest brewery in Fushimi, having been founded in 1675. An interesting fact about the brewery is that the name comes from a poem written by a court noble called Anenkoji Arinaga. He visited the brewery in the Edo period and apparently loved the sake.
He wrote “the river water of Katsura in the clear moon is drawn at night and prospers to the world.” For that reason, Katsura sake is called ‘literary sake’ and favoured among writers and other creatives.
Started by the Musada family, the brewery has passed through 14 generations and has a long history of innovation. An example is the development of nigori (cloudy) sake.
Tasting notes
Flavours: Pear, peach, yoghurt, watermelon, marshmallow.
Texture: Silky and effervescent.
ABV: 16.2%
Serving recommendation: Chilled.
Flavours: Apple crumble, pine nuts, cream, treacle.
Texture: Heady and full-bodied.
ABV: 15.6%
Serving recommendation: Room temperature or luke warm.
Keriyu Asashibori
Brewery story
Established in 1864 by Tokusaburo Endo, the brewery was set up to supply sake to the Suzaka clan and its lord. Since then, the brewery has retained its local character by using the environment of Suzaka for the sake brewing process.
Today, Endo is one of the top breweries in Nagano prefecture and is known for using sterile filtration with advanced filters instead of flash pasteurisation with heat. A specialist style that they have perfected is nama (unpasteurised) sake, like the Keriyu Asashibori.
Tasting notes
Flavours: Vanilla icecream, strawberry, honeycomb, aniseed.
Texture: Creamy and fresh.
ABV: 16.4%
Serving recommendation: Chilled. After opening the bottle, remember to store it in a fridge because of the sake being unpasteurised.
(These reviews are entirely subjective to my experience.)
yamatomagazine.home.blog 