Umami Sake is made in Chiba by the only brewery in Japan that uses the hot yamahai method. In this slow-brew method lacto bactylus cultivated on the premises are added to a starter kept at a very high temperature. The result is a unique full bodied multi-layered taste. The brewery is also a pioneer in producing aged sake (koshu). Having started some fifty years ago with aging a large quantity of sake annually, it is one of the few breweries that has this level of experience maturing sake.This vintage sake is the best way of demonstrating that premium sake can age and evolve just like a wine.
Made with Yamadanishiki rice, this sake offers a unique flavour experience; rich and with a deep taste of peach, violets, and a touch of hay, this is a full bodied sake with a lot of force. This vintage is best paired with stronger meats like game, or with dark fish like red Tuna, and Salmon.
*You can also age it further by yourself by wrapping with newspaper and storing in a cool dark place.
An Isake International & Kidoizumi Shuzo Creation
Designation: Koshu Junmai Genshu
Polishing rate: 60%