Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Horaisen Ku Junmai Daiginjo
Horaisen Ku Junmai Daiginjo
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 40%
Brewery Location: Aichi
Food Pairings: Pair with Light Fare - Raw Fish (such as Tuna Sashimi), Crudité, Hard Salty Cheeses, Oysters, Raw Clams, Tinned Seafood, Konjac Shirae, Itawasa.
Tasting Notes: A Daiginjo made with Yamada Nishiki, this is polished to 40-45% and it really shows. The nose is restrained at first but opens up with a bit of time, and blossoms into something truly gorgeous - ripe red apples, whispers of fresh cream and acacia flower all appear on the nose. Starts soft and light on the palate, and displays a delicate elegance in the way it handles its barest amount of sweetness, with some lovely acidity as well. Smooth and round with a relatively long finish to savor with a touch of bitterness that keeps you wanting more.
Size: 720ml
Location: NY NJ Distribution
Brewery: Sekiya Jozo
Founded: 1864
Profile: Sekiya Jozo is quite particular about their rice, and so they always polish it within the brewery, and occasionally grow their own rice. Even the jozo (brewer's alcohol) used to fortify their sake is distilled internally out of their own sake kasu. Sekiya aims for environmental sustainability and self reliance in all of their actions.
