Iwanoi “7 Year” Kimoto Junmai Koshu
ABOUT Most aged sake (koshu) is sweet but this is bone dry from the nutrient rich fermentation. There’s giant acidity and lots of complex amino acids from ...
ABOUT
Most aged sake (koshu) is sweet but this is bone dry from the nutrient rich fermentation. There’s giant acidity and lots of complex amino acids from the cold lactic fermentation (Kimoto), Aramasa yeast no.6 and also from the aging. Wildly complex, lively and fresh. Beguiling!
SERVING
Serve just below or above room temperature with halibut, sturgeon, mackerel, salted nuts, dark chocolate.
BREWERY
Founded in 1723, Iwase has some of the hardest brewing water in Japan at 240! Proximity to the beach means the water is high in calcium and magnesium allowing them to employ both Yamahai and Ginjo techniques in the same batch, then age them indefinitely!
720ml