A rare opportunity to try a true competition grade sake from one of the oldest breweries in Japan (established in the 1500s, the current president of Toko is currently the 24th generation). While almost every brewery in Japan submits a sample of their best sake each year for the National New Sake Competition, these bottles rarely make it out of Japan. The reason is the painstaking “fukurotsuri” process, which allows for no pressing at all to separate the liquid from the solids after fermentation is finished; only gravity allows droplets to collect from the fermenting mash, and this process must be done at sub-zero temperatures to avoid risk of oxidation or bacteria contamination.
This sake is the ultimate indulgence; made by the highest quality Yamada Nishiki rice milled down to a painstaking 35%, what is bottled is only the drops of liquid that are released via gravity at the end of fermentation, with zero force or pressure applied. The result is a dizzingly complex and unforgettable brew.
Notes of lychee, wild strawberry and grapefruit. A seamless finish with concentrated white pepper.
Food pairing: caviar, west coast oysters, la tur cheese."
|Bottle||720ml, screw cap|
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