One of the favorite Sake's from Kubota known for other excellent creations like Tokugetsu, Senshin, and Manju. This is the Spring version of one of our favorites called Soujo Seppou. Also known as Seppou White, this Spring release goes through the same process as the Seppou Black, but is a different harvest of Gohyakumangoku rice and is made at an opposite time of year, which accounts for the contrast between them. While they are similar, these small details are very noticeable in the finished product. Soujo Seppou starts fermentation in the winter using the same strict rice selection and the Yamahai technique and is left in the snow during winter to preserve its fresh aroma and flavors.
Seppou White has more of a spring and summer feel, showing notes of fennel pollen, orchard blossom, honeydew melon, and lychee. There is a pleasant amount of minerality on the palate with good power and a lingering dry extract finish with slightly more mellow acidity on the back end. It is a very balanced and elegant bottle that pairs surprisingly well with vegetables and lighter fare.
This version of Seppou is only released once a year in April and takes a few months to make it stateside, but these bottles have just arrived from Japan. There are a few bottles of Seppou Black lingering around after the winter release, but as it stands, these are the only bottles of Seppou White available right now from the current harvest. It's an outstanding Sake, and we've had a few clients request more of this, so we are happy to deliver!