One of our longest running Sake's, its been almost a year since we have offered this bottle that set the bar for us many years ago. The YK 35 has been the standard for us and a bottle that got our clients familiarized with high end Sake. Most of the production goes to the Nobu Sushi restaurant, and what is left over is tightly allocated, which by the way goes for over $400 dollars on their restaurant list! We were able to source a few cases after finally after waiting for months. This Sake has amazing aromatics of white flowers, bananas, lychee nut, and kumquats. There is an incredible focus, depth, and layers, all beautifully interwoven and perfectly balanced in the mouth. It is a fantastic sake that longs to be paired with some traditional Japanese faire but can be quite versatile. This is our gold standard for sake, filtered with the drip method and, made on the Island of Sando in the Sea of Japan by the Hanzu family since 1871.
The "Y" in "YK35" stands for Yamada-nishiki, one of the top grades of Japanese rice explicitly grown for making Sake. "K" represents the type of yeast (kyokai 9-go) used in the brewing process. And "35" means that the rice polishing rate is 35%: 65% of the surface is polished away, leaving only 35% of the grain intact which has be come the standard for many premium sake's.