Shizuoka Sake Tasting: Sugii Brewery-Suginishiki Junmai Daiginjo Kimoto

Sugii Brewery in Fujieda City has always been an innovator closely looked by connoisseurs all over Japan.
They are not afraid to innovate or trying old methods again as with this kimoto, a natural fermentation process difficult to control and bring to success!

This particular tastings like so many was conducted in another “secret lair” of mine.
Sorry, but I’m not allowed to divulge its name in articles! LOL

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 40% for the kooji rice and 50% for the kake rice
Yeast: Shizuoka HD-1
Alcohol: 15~16 degrees
Dryness: + 6
Acidity: 1.3
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Fruity and dry. Pears
Body: Fluid
Taste: very fruity and slightly dry attack backed up by a little junmai petillant.
Both complex and straightforward.
Pears, apricots, chestnuts.
Drinks very easily.
Lingers on the palate longer than usual to end up on a drier note.
Dark chocolate appears with other cups.
Changes little with food.
Becomes sweeter and acquires a more pronounced well-rounded attack with rise in temperature.

Overall: A beauty when you consider the difficulty!
Very mysterious for a kimoto.
Best appreciated with food in spite of its elevated status.
Its dryness makes it a superb aperitif although thoroughly enjoyable for the whole meal whatever the gastronomy!
A discovery!

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