Fuji-Takasago Brewery certainly makes for long titles!
Located in Fujinomiya City, it is not truly a completely local brewery as it has been absorbed in a bigger conglomerate of the same name.
On the other hand, regular staff are local and the concept of sake brewing is very much according to the Shizuoka tradtion and tastes.
This particular bottle is pretty rare as only 30 (720 ml) of them were made before the rest of the batch was modified with water and more sterilization.
The sake was brewed according to the Yamahai method.
Although it is not a junmai (alcohol was added), it is a genshu, meaning than no pure water was further added to lower the alcohol content. Moreover it is a “nama”, meaning unpasteurized.
Fuji-Takasago Brewery-Takasago Premium Yamahai Dai-Ginjo Genshu Nama
Rice: Yamada Nishiki 100%
Rice milled down to 50%[Alcohol content: 18~19 degrees
Bottled in March 2010
Limited edition: 30 (720 ml) bottles
Clarity: very clear
Aroma: Fruity, complex, fleeting, Pineapple, coconuts.
Taste: Sweetish attack. Turns dry and deliciously acid very quickly.
Complex. Cherries, coconuts, mirabelles, pineappple.
Fades away very quickly with notes of bitter choclate, apricot, coffee beans and dry almonds.
Surprisingly mild for such a high alcohol content.
Holds its own so well with any food.
Overall: Surprisingly elegant for a Yamahai.
No wonder so many breweries in Shizuoka are tackling this kind of sake judged “rustic” in other Prefectures. Shizuoka yeast influence?
Another sake for all seasons, to be appreciated at all temperatures on its own or with food, chilled, at room temperature or “nurukan” (40~45 degrees)!
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