Kyō no Haru Tokubetsu Junmai Nama Genshu | Saké Review

Harmonized Taste of Nama and Mature Flavor

Kyō no Haru Tokubetsu Junmai Nama Genshu | Saké Review

Harmonized Taste of Nama and Mature Flavor

I tasted this sake with my friend, and we both said in unison: "Butterscotch!" Matured almost one year in a fridge, this sake has nice mature flavors, nama (unpasteurized) tangs, and translucent mellow texture.

It is merely a combination of moderate maturation and thick, ricey flavor: butterscotch, butter, financier, and maple syrup. Ricey aftertaste of the harvest that is wafers and rice straw lingers.

Iwai, the ingredient rice, was developed with the pure-line selection method from an heirloom variety Nojōho in 1933 in the same region Tango where the brewery locates. Pure-line selection is a traditional method of developing rice variety; plant once and gain seeds, and plant again to select the most desired one.

Food Pairings

This full-bodied and slightly aged sake pairs well with warabi mochi, or bracken-starch dumpling, which has mellow texture and grainy aroma, tempura of shrimp or squid, and scallop sashimi.

On the Label

Brewed by: Mukai Brewery at Ine, Kyoto
Type: Tokubetsu Junmai, Nama Genshu, Yamahai
Rice variety: Iwai (65% polishing ratio)

Tasted at Sake Cube (Kyoto, Kyoto) in July 2022.