This bottle is a Sake Gumi selection! It was featured in February, 2021.

Ikekame Shuzo distills shochu in addition to sake, so they are no strangers to all types of koji. The main motivation for brewing sake with black koji was to create a sake that would pair well with non-Japanese flavors like cheese and roasted meats. When using black koji, the kō-on tōka method is also utilized (see Mutsu Hassen). Like white koji, this results in a sake with high citric acid. While aromas of mango, banana, and passion fruit will delight the daiginjo fan, this sake also offers an unexpected sweet and tart complexity thanks to the citric acid resulting from the use of black koji. Enjoy this sake chilled alongside seafood escabeche, duck pate, or a fragrant muenster.  

 

Features

 

• Brewed in Fukuoka, Japan by Ikekame Shuzo
• Junmai daiginjo kuro koji jikomi
• Seimaibuai (rice kernel remaining): Yamada Nishiki 50%
• ABV 15% / SMV: -1 / Acidity: 2.0
  
• 24 fl oz (720ml)