This is the second blind tasting that my good friend Melinda Joe has kindly agreed with this bottle I sent her on March 1st. I obtained the bottle at Yoshiya Brewery, Shizuoka City, Shizuoka Prefecture when I interviewed Mssrs. Hashimoto and Nakashima (see precedent post).
The only pointer I gave Melinda was that it was completely different from Tasting 1 and that it would make an extravagant « kan » (hot sake)!
Chuuei Karakuchi brewed by Yoshiya Brewery In Shizuoka City, Zaimoku-Cho (that is for your notes)
Brewed and bottled in February 2007
Honjyozo
100% Yamada Nishiki
Milled down to 55%
Acidity: 1.3 (low even for Shzuoka)
Dryness: +17 (!!! This is the dryest sake I’ve ever come by!)
Alcohol: 16~17 degrees
Can be drunk chilled or hot
Shizuoka Koubou
Color: Completely clear
Clarity: Perfectly clear
Aroma: Quiet, ricey,
Texture: very smooth, quite dry
Body: Light, gaining a bit of weight as it warms
Flavor: High-impact, compact, umami-rich rice in midpalate, hints of vanilla and banana custard, integrated bitter notes, quick finish with an herbal tinge
General impressions: refined, restrained, classy, nomi-yasui, tsuyoii, tanpaku, contemplative, secretive
This one stumped my three tasters and me! We struggled to get our palates around it. It was completely different from the Sayogoromo, the polar opposite, as a matter of fact. It was not fruity and flamboyant but had a richness and real presence despite its light weight. Understated and artful.
Thank you again, Robert-Gilles, for introducing me to all the wonderful diversity in Shizuoka sake!
dragonlife
The fact that Shizuoka Prefecture’s total Production of anything under Honjozo represents only 18% of its output compared to 66% average throughout Japan tends to explain why Tokyo people don’t where good quality Honjozo can be discovered. You compare the situation to that of « vin de Pays » in France: I feel more satisfaction and pride in discovering a relatively cheap good quality « country wine » generally superior to some undeservedly vaunted names!
Melinda
I know I’ll look at Honjozo differently from now on! The best thing about the Chueii Karakuchi was how well it went with food. I think that this is extremely important because, after all, sake is meant to be enjoyed with food, to support it and never dominate.
Revenge? Me? Never…
dragonlife
Dear Etsuko!
Greetings!
I have put a comment on Melinda’s page concerning honjozo. As I don’t really wish to have you read all through my rant again, have a look!
Now, Melinda actually a favour to sake and sake tasters. People will soon start to realize what makes the difference between a good brewer and the rest!
I’ll toast to Melinda for that single piece of enlightment every day!
Cheers! Sante! Prosit! Skol! Kampai! Na Zdrani!
Robert-Gilles
etsuko
Completely blind tasting…. Sounds like Melinda is getting ready for revenge! What an interesting way to discover these Shizuoka sake.
dragonlife
Wait until you discover my dark side!
The fact is that Shizuoka Brewers gradually abandonning the brewing of « Futsuushuu » put more effort into their Honjozo, yamahai and others.
I don’t want to sound too snobbish, but that is why I’m convinced we are blessed with some of the best sake in Japan!
Cheers,
Robert-Gilles
Oh la, la! Revenge in the air. And I deserve it! Problem is I’m sure to get my backside kicked as a taster, I’m simply hopeless!
Melinda
You are possibly the sweetest man in the world for not mentioning my FAILURE! How could I not have seen it? Even looking at my notes… »quiet nose, light, nomi-yasui, very smooth… » I should have guessed, but that clean dryness (and it was really dry) completely threw me off.
Now, I know that I’m going to have to branch out in my drinking. I almost never have honjozo, but it’s important to get to know its characteristics. Lesson learned. Thanks, R-G!
Mata ne,
Melinda
PS – Etsuko and I will be able to send you a little quiz of our own after our visit to Odayaka this weekend!