Fuji-Takasago Brewery certainly makes for long titles!
Located in Fujinomiya City, it is not truly a completely local brewery as it has been absorbed in a bigger conglomerate of the same name.
On the other hand, regular staff are local and the concept of sake brewing is very much according to the Shizuoka tradtion and tastes.

This particular bottle is pretty rare as only 30 (720 ml) of them were made before the rest of the batch was modified with water and more sterilization.

The sake was brewed according to the Yamahai method.
Although it is not a junmai (alcohol was added), it is a genshu, meaning than no pure water was further added to lower the alcohol content. Moreover it is a “nama”, meaning unpasteurized.

Fuji-Takasago Brewery-Takasago Premium Yamahai Dai-Ginjo Genshu Nama

Rice: Yamada Nishiki 100%
Rice milled down to 50%
Alcohol content: 18~19 degrees
Bottled in March 2010
Limited edition: 30 (720 ml) bottles

Clarity: very clear

Colour: Transparent

Aroma: Fruity, complex, fleeting, Pineapple, coconuts.

Body: Fluid

Taste: Sweetish attack. Turns dry and deliciously acid very quickly.
Complex. Cherries, coconuts, mirabelles, pineappple.
Fades away very quickly with notes of bitter chocolate, apricot, coffee beans and dry almonds.
Surprisingly mild for such a high alcohol content.
Holds its own so well with any food.

Overall: Surprisingly elegant for a Yamahai.
No wonder so many breweries in Shizuoka are tackling this kind of sake judged “rustic” in other Prefectures. Shizuoka yeast influence?
Most probably.
Another sake for all seasons, to be appreciated at all temperatures on its own or with food, chilled, at room temperature or “nurukan” (40~45 degrees)!

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-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, 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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