We've tried the Kisaki 28 a few times now, and it's one of our favorite high-end finds we have tasted so far this year. Gorgeous with incredible purity and balance. It is a detailed and dense Sake that gains more expression with the introduction of oxygen with centrifuge like purity and reminds us of the Suigei Daito, a bottle that goes for close to $300 in the USA. We still have some of the only bottles available in the USA at this pricing, and this is highly recommended for the savvy Sake drinker and a bottle that would be over $500 at a good Japanese Resturant.
A follow-up to our offer of the Kisaki 50, the '28' takes the already excellent 50 to the next level with nearly twice the polish providing double the depth, complexity, and refinement. It is in a league of its own and one of the best high-end bottles we have tried in recent memory. The 28 has been winning awards like at the competition "Eat-Japan," selected as one of the best, unpasteurized Sake's known as namazake, and after tasting, it is easy to see why.
Kiaski is based in Toyama Prefecture, located in the Chūbu region of Honshu, directly west of Tokyo. Kisaki is pushing a variety of Sake known as Domaine Sake, which means everything is in-house and not outsourced anywhere while also striving to deliver a Terroir or sense of place coupled with an unpasteurized technique that increases the expression, freshness, and energy of the Sake. The rice is cultivated by Kisaki itself rather than purchasing rice, much like wineries that grow their grapes instead of buying fruit. This gives them infinitely more control over the quality and selection of the rice; in this case, Yamadanishiki, known as the king of rice, is used. Only selecting the best, it is said that the quality of Kisaki's rice is so good that many wish to keep it for themselves like treasure. The master brewer oversees the polishing of the rice (in this instance, 28% polish far below the required amount) and will perform a quality control selection again, removing grains, leaving only the absolute best rice behind. This excellent rice is met with the highest quality water in Japan sourced from Tateyama Renpo or Tateyama Mountian range. Often called the Japanese Alpes, the water collected here is from snowmelt that filters through the mountain and is perfect for the production of Sake with an excellent balance of acidity and minerals.
The 28, as mentioned, is an evolution of the 50, and though the rice and water used are the same, the polish to 28 makes a world of difference. When tasted side by side, it is like night and day.
The 28 is incredibly expressive, complex, and has a beautiful high-toned fragrance that is floral and slightly tropical, showing a bouquet of fruit blossoms, pineapple, lime, fresh coconut, lychee, green banana, almond, steamed rice, vanilla, cedar, and beeswax. The purity and depth here are genuinely captivating, and the palate reintroduces those notes while being silky, energetic, and refined. There is a sensational savory, Umami richness here that is perfectly placed among a well-integrated sweetness and lively acidity that, in combination, is powerful yet elegant with a lingering finish of fresh almond and minerals.
We have had a bottle open for over a week, and it has shown no signs of stopping, and if anything shows that, it can open up with a bit of oxygen. The Kisaki 28 is something to pair with fine seafood or Sushi.
This is a profound Sake, and we have very friendly pricing here on some of the only bottles available in the USA, and for the Sake enthusiast, you can't go wrong.