Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Yeast: Natural wild
Polish rate: 55%
Kioke means ‘wooden’ in Japanese, and traditionally cedar was the main material used in sake making tanks. Brewing in these tanks allows for better temperature control during fermentation and the untreated character of raw cedar gives a hint of sweet wood in the fragrance & on the palate.
For this sake, Uehara Shuzo has gone back to the roots. Brewed in cedar, using local Tamazakae rice and the traditional, slow-fermenting yamahai method.
What you can expect:
Delicate spice, white flowers and pear on the nose. Medium bodied, the palate has a hint of pear, a mineral backbone and a fine grip of acidity.
Serve cool, not cold.