Ippin – Junmai Daiginjō

Ippin – Junmai Daiginjō

Ippin – Junmai Daiginjō     Summary: A rich experience. Delicious. Seimaibuai: 50%,  SMV +4, Acidity 1.5, Acohol: 16% Rice: Yamada Nishiki Prefecture Ibaraki Price:  a steal at $35.00 online for a 720 ml bottle. Buy it now. Score – 9/10 grains Details:   Are you kidding me? Where has this sake been hiding all this time? Ippin Junmai Daiginjō has won a Double Gold award at the San Francisco International Wine Competition 2014, the largest and most prestigious wine competition in the USA. Still, this sake has lived relatively undercover. This might change soon, as Satoshi Yoshikubo, a member of the family that brews Ippin, moved to Sydney to promote Ippin across Australia and NZ. Just as well, as the drinking public deserves to know about this daiginjō. It is a tale of dramatic richness and fruitiness, tempered by savoury, chewy notes, and good acidity thrown in for balance. Sticky, viscous, with aromas of ripe grapes and apples. Earthiness and dryness all present to keep it grounded. To be honest, in a blind tasting I would have thought this was from Hiroshima, where full aromas and flavours are characteristic of local sake (the style I am quite partial to). Enjoy it on its own, after dinner, or pair with cured ham, winter stews, and anything sky-high in umami. For more details about the Yoshikubo brewery, go...

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Ippin Junmai

Ippin Junmai

Ippin – Junmai     Summary: Do you want to know what a dry, clean sake tastes like? This is it. Seimaibuai: 60%,  SMV +4, Acidity 1.9, Acohol: 15% Rice: Tamasakae Prefecture Ibaraki Price:  a steal at $25.60 online for a 720 ml bottle. Score – 8/10 grains Details: This sake is dry, very dry, and clean. A complex fragrance of freshly cooked rice, with subtle sweet spiciness of dried fruits mixed in. On the palate, there is a strong, citruicy acidity and also chewy, rice-driven umami. I like experimenting with warming junmais, and when warmed, Ippin junmai retains its bity dryness, but the smoothness also magnifies. Overall, enjoyable, clean and refreshing sake. There is a distinct umami note, so it is best paired with umami-rich foods. The brewers recommend oysters, salmon and king fish. About the brewery – Yoshikubo brewery in Mito city in Ibaraki prefecture was established in 1790. “We are only young!”, said to me the grandson of the current president. Fumi Yoshikubo, the 80 year old lady, is the 11th-generation of the family to head the brewery. Yoshikubo sake has global reach, sold across several continents, but the sake has a distinctly local feel. All kurabito are local, and all went to the same high school. The brewing process is reigned over by the Nanbu Tōji Tadayuki Suzuki, who recently came to replace the venerable Katsuo Sasaki, one of the most respected tōji of the Nanbu guild. The most surprising thing about Yoshikubo is that Satoshi, one of the president’s grandsons, lives on Sydney’s northern beaches and promotes Ippin sake across Australia. A truly global jizake....

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