Gunma Izumi Chotoku Yamahai Junmai
The yamahai style brewing process gives this sake a weighty, round, earthy palate with mushroom, roasted carrot, and sweet potato, augmented by a refreshing ripe fruit character of peach and papaya. This junmai is light but very concentrated, and finishes wit ha dry, mineral laden note. This sake is excellent served slightly warmed as well as chilled.
The designation “Chotoku” means special, denoting a higher percentage of rice milled/polished away, or int his
case using 100% of a special rice. Using locally grown Wakamizu rice in a Yamahai brewing style gives this sake a
weighty, round, earthy palate of mushroom, roasted carrot and sweet potato augmented by a refreshing ripe fruit
character of peach and papaya. This Junmai polishing rate far exceeds the requirements of 70%, and is instead
polished to 50%; creating a light but very concentrated sake that finishes with a dry, mineral laden note. This sake
is excellent served slightly warm as well as chilled.
ABOUT SHIMAOKA SHUZO:
The Toji (brewer), Fuse Tokutaro, is in his 80’s and has been working at the brewery for over 50 years. His protégé
is Owner and Toji, Toshinobu Shimaoka, who will take over in the near future. Shimaoka was born and raised at
this location, as are his children, who will someday inherit this family owned business since 1863. Located in the
Gunma Prefecture, this brewery’s water source is a vast underground water table that is higher in mineral content
than most water used in sake brewing. The minerals in this water source provide the Toji with stabilization
necessary for Yamahai style fermentation which is a signature style of this brewery. Gunma Izumi sake are
blended and aged anywhere from 2-3 years.
Vegetable and Beef Croquettes, Smoked and Fried Fish, rich Chinese food, and Beef Stews.
Foggy Morning, Prima Donna, Domaine de Village
POLISHING: 50% / ALCOHOL: 15-16% / SMV: +3.0 / RICE: Wakamizu / YEAST: Kyokai 9
IDEAL TEMP: CHILLED + ROOM TEMP + WARM + 46° – 104°F