Afuri Ohana Kimoto Junmai Ohanasake Namazume
Made with yeast derived from a rose flower. It looks cherry colored from the yeast but it smells like cherries too. It’s creamy and packed with umami from the cold lactic fermentation (Kimoto) and the super geeky Hyogo grown Aiyama rice only polished to 90%. Then the rose flower yeast adds a layer of refreshing acidity and a hint of sweetness. Afuri Ohana Kimoto Junmai Muroka Nama can be served chilled or room temperature, try it with grilled pork, seared steak or as you begin your afternoon.
Afuri Terra/Y Junmai Yamahai
90% polished rice balances double the typical amount of Koji with the lactic acid production of Yamahai. The 40% Koji (starch to rice converting mold) gives layers of pine nut brittle and roast chestnuts. The Yamahai lends earthy mushrooms and the highest grade Hyogo grown Yamadanishiki offers pineapple flavors often associated with Daiginjo. Earthy flavors suggested the name Terra/Y.
Iwanoi 7 Year Kimoto Junmai Koshu
Most aged sake (koshu) is sweet but this is bone dry from the nutrient rich fermentation. There’s nice acidity even on the nose. Look for salted key lime pie amid the caramel and nuts. The palate features complex amino acids from the cold lactic fermentation (Kimoto). Adding to the fun is cult Aramasa yeast #6 and 7 years aging in 1800ml bottles. On the dry finish you can really taste the ocean water. Iwanoi 7 Year Kimoto Junmai Koshu should be served just below or above room temperature with yakitori, goose, sturgeon nitsuke, mackerel, salted nuts, dark chocolate.
Iwanoi Spanish Galleon Yamahai Junmai Daiginjo Genshu
The best Iwase makes. It combines 40% polish rate with their super hard “shell” water and umami rich lactic acid production. This is not a highly aromatic, fruit bomb Daiginjo. Because it’s brewed with Aramasa yeast, it’s got low aroma and a salty, savory finish. Geeks only, please. Most sake isn’t actually great with sushi but this one is!
