Toshimori Shuzo Bizen Junmai Ginjo Premium Sake

Akaiwa region, Okayama Prefecture, Chugoku, Japan
$17-19 for 300ml

Forget about the burning, heated, high-alcoholic potion you got with your sushi at your neighbourhood joint. Premium sake has flooded the BC market – hop on this tsunami!

Junmai is a quality level indicating only rice, water and special sake yeasts are used (no alcohol or flavouring agents added).  Ginjo is a distinguished class of premium sake, made from rice kernels which have been polished to 60% of their former size, with longer fermentation time building more complex flavours.  Bizen is a high quality sake – richer and creamier in the mouth, dry and robust, with herbal notes, perfumed floral notes, a touch of vanillan sweetness and a long, refreshingly spicy and nutty finish.  Kanpai!

Don’t limit yourself to sushi. Try this sake with oysters on the half shell or poached quail. It should be served slightly chilled – not straight out of the fridge, and definitely not heated.

Toshimori Shuzo (SAKE Brewery) has been in operation since 1868, and is located in an area
identified to be where the best quality Omache rice has been cropped since ancient times.   This brewery has been instrumental in the revival of this premium and special rice.

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Written By:

Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade. In addition to her work with EAT, she is a Wine Critic and National Judge for WineAlign, ...

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