The "S45" is brewed in the town of Izumo, in Shimane Prefecture on the southwest coast of the main island of Japan (Honshu). It's a fantastic new discovery and the single most elegant example of Kimoto-style sake we have ever tasted. Kimoto is a traditional starter method mixed by hand with wooden poles in wooden vats. This method, which takes about three times longer than modern techniques, builds layered umami, bright natural acidity, and excellent complexity. "S45" is made with a unique type of Heirloom rice, called Sakanishiki, which is polished to 45 percent. This locally developed Shimane rice is a cross of Kairyo Hattan Nishiki and Kinmon Nishiki, combining the best attributes of both. Like many heirloom varieties, Sakanishiki is also more challenging to grow and work with; however, the results are always worth it, as they give the sakes a more unique character, which is certainly true here. The hard grain of the rice makes the starter work demanding, and rewards skilled craftsmanship with a clean, ultra-elegant, high-definition profile. Fermentation uses a local Shimane yeast to maintain a cohesive style true to its roots, rather than outsourcing a yeast strain. The sake is pressed gently in an old-school wooden press using a complex process called Kifune Shibori, which uses very little pressure to retain the best cut (kind of like the Coeur de Cuvee in Champagne). It is bottled undiluted (genshu) at a naturally lower alcohol level of 14% ABV (typically 17%+ for genshu), and is only released in a compact 500ml format. This one performs its best between cellar and room temperature. When cold, it exhibits some sharpness, but as it warms up, it's a different animal, becoming very cohesive and seamless, and showcasing incredible purity. Ultra-clear and quietly expressive, opening to white peach, nashi pear, Fuji apple, and honeydew, with lily, steamed mochi, a faint lactic note from the kimoto starter, and cool stone minerality. The palate is silken and weightless yet so precise and graceful. The entry exhibits just a hint of sweetness, with clean notes of orchard fruit and melon, and the mid-palate introduces savory umami tones. The finish ends on a drier note, long and mineral and lingering. We just tasted this alongside some Japanese classics, such as sashimi, nigiri, and delicious black cod, and it was stunning. One of our new favorites, this comes highly recommended.
Izumo Fuji Kimoto Junmai Daiginjo Sake "S45" 500ml
Izumo Fuji Kimoto Junmai Daiginjo Sake "S45" 500ml
The "S45" is brewed in the town of Izumo, in Shimane Prefecture on the southwest coast of the main island of Japan (Honshu). It's a fantastic new discovery and the single most elegant example of Kimoto-style sake we have ever tasted. Kimoto is a traditional starter method mixed by hand with wooden poles in wooden vats. This method, which takes about three times longer than modern techniques, builds layered umami, bright natural acidity, and excellent complexity. "S45" is made with a unique type of Heirloom rice, called Sakanishiki, which is polished to 45 percent. This locally developed Shimane rice is a cross of Kairyo Hattan Nishiki and Kinmon Nishiki, combining the best attributes of both. Like many heirloom varieties, Sakanishiki is also more challenging to grow and work with; however, the results are always worth it, as they give the sakes a more unique character, which is certainly true here. The hard grain of the rice makes the starter work demanding, and rewards skilled craftsmanship with a clean, ultra-elegant, high-definition profile. Fermentation uses a local Shimane yeast to maintain a cohesive style true to its roots, rather than outsourcing a yeast strain. The sake is pressed gently in an old-school wooden press using a complex process called Kifune Shibori, which uses very little pressure to retain the best cut (kind of like the Coeur de Cuvee in Champagne). It is bottled undiluted (genshu) at a naturally lower alcohol level of 14% ABV (typically 17%+ for genshu), and is only released in a compact 500ml format. This one performs its best between cellar and room temperature. When cold, it exhibits some sharpness, but as it warms up, it's a different animal, becoming very cohesive and seamless, and showcasing incredible purity. Ultra-clear and quietly expressive, opening to white peach, nashi pear, Fuji apple, and honeydew, with lily, steamed mochi, a faint lactic note from the kimoto starter, and cool stone minerality. The palate is silken and weightless yet so precise and graceful. The entry exhibits just a hint of sweetness, with clean notes of orchard fruit and melon, and the mid-palate introduces savory umami tones. The finish ends on a drier note, long and mineral and lingering. We just tasted this alongside some Japanese classics, such as sashimi, nigiri, and delicious black cod, and it was stunning. One of our new favorites, this comes highly recommended.
