The kame (clay pot) used in the fermentation of this sake is made by local ceramicists using local soil, imparting terroir in the near-literal sense of the word. Porous ceramic pots create fermentations unique to every batch, and the alkalinity of the soil rounds out and balances the final product. This comes from a small, limited run separate from Azolla 50, as they fermented this batch in these prized pots separately. This is the first of its kind in the U.S. for the Matsu no Tsukasa brand, and a rare production style among other sakes as well! We are lucky to have it at Umami Mart and hope you all get a chance to pick it up before it's gone.
A rare kimoto junmai daiginjo, this sake will delight geeks and novices alike. Matsuse Shuzo's brews highly sought-after and have not been regularly exported to the U.S. We are proud to be among the first retailers to stock this exquisite sake. Enjoy explosive and expressive acidity, with notes of melon and pear on the nose. The sake sits heavy and serious with a long and earthy finish, thanks to the kame fermentation.
The Matsu no Tsukasa brand represents Tadayuki Matsuse's obsession with craft, sustainability, and brewing dynamic sake with only nominal intervention. Organic Yamada Nishiki is harvested from a single paddy; other sakes in the Azolla series are made from other rice varieties from other paddies on the same farm.
- Brewed in Shiga, Japan by Matsuse Shuzo
- Kimoto Junmai Daiginjo
- Seimaibuai (rice kernel remaining): Yamada Nishiki 50%
- ABV 16% / SMV: Not specified / Acidity: Not specified
- 24 fl oz (720ml)