There are presently 19 out of a total of 28 (active) Shizuoka prefecture breweries producing some of their sake made with Shizuoka-grown Homarefuji sake rice.
This rice is a hybrid developed from Yamada Nishiki sake rice.
We are certainly bound to see more of it with other Shizuoka-grown rice, not only from the taste and the economical point of views, but also because sake rice “imported” from the north of Japan might become scarce!
Rice milled down to 60%
Alcohol: 16.5 degrees (genshu)
Bottled in March 2011
Clarity: very clear
Aroma: fleeting, greens
Taste: sweetish attack, turns quickly dry with almonds.
Almonds combined with macadamia nuts and dry walnuts. persimmon.
Lingers on with a very dry note.
Changes little with food, but combines very well with any kind.
Overall: A straightforward sake with a “macho” character.
Strong, solid, but not overwhelming.
Probably best appreciated with food because of its high alcohol content.
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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