We were instantly struck by the complexity and balance of this kimoto from Itakura Shuzo. In addition to ultra-traditional hand-agitated kimoto method, this particular expression relies solely on indigenous yeasts rather than industrial yeast strains to make the magic happen, bringing terroir to the forefront of the conversation.
The texture of this sake is dense with ripples of lactic acidity owing to its boisterous kimoto fermentation, giving notes of Thai tea, Oreo cookie, and zippy citrus reminiscent of Yakult. While full-bodied and rich, this sake is delightfully crisp when enjoyed chilled, but you can enhance the acidity by warming this sake up. Perfect for your summer barbecues or yakitori parties!
Founded in 1871, Itakura Shuzo resides in Izumo, Shimane and focuses on classically-informed as well as experimental brews. Their house brand, Tenon, features over 30 expressions, all with variations in raw ingredients, filtration, fermentation, and other brewing styles, offering glimpses into the terroir of the region and the seasonality and diversity of these brewing choices. The terms "maniac" and "minimal intervention" are synonymous with Itakura's brewing philosophy and propensity for experimentation.
- Brewed in Shimane, Japan by Itakura Shuzo
- Kimoto Junmai Muroka nama Genshu
- Seimaibuai (rice kernel remaining): Kairyo Omachi 70%
- ABV 17.5% / SMV: +7 / Acidity: 2.1
- 24 fl oz (720 ml)