• Brewery: Kobayashi Shuzo
• Classification: Junmai, Koshu
• Prefecture: Hokkaido
• Rice Type: Kitashizuku (きたしずく)
• Polishing Ratio / Seimaibuai: 65%
• Alcohol: 16-18% by volume
• SMV: -5
• Acidity: na
• Bottle Size: 720ml

Kita no Nishiki Kuragakoi Kanjuku Hizo Junmai is an aged Junmai from Kobayashi Shuzo in Hokkaido, made with Kitashizuku rice polished to 65%.

Toasted rice, dried fruit and honey are joined by roasted nuts, mushroom, soy and subtle caramelized notes. The palate is full and rounded, with gentle sweetness, firm acidity, deep umami and a long savory finish.

The sake is matured in tank for more than five years before release. That extended aging transforms the fresh rice character of Junmai into something deeper and more complex, while the relatively high acidity keeps the wine from feeling heavy.

For me, this is the kind of sake that shows how interesting aged sake can be. It is less about delicate fruit and more about umami, texture and complexity, and it changes considerably depending on serving temperature.

Serve: Chilled, at room temperature or gently warmed, approximately 50–113°F. I particularly recommend trying it warm, where the umami becomes broader and more expressive.

Pair with: Grilled beef, pork belly, braised meats, mushrooms, miso-based dishes, smoked foods, aged cheese, hayashi rice, or dried fruit.