Shizuoka Sake Tasing 16-3: Sugii Brewery

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It’s “shinshu” (New Sake, not Sake Nouveau-spare me!) season at long last!
And the first I tasted was a brew by Sugii Brewery in Fujieda City. And what’s more, it is a Yamahai! Yamahai sake, as far as taste is concerned, can wildly vary from brewery to brewery. Shizuoka is no exception.

Suginishiki Honjozo Shizuku Yamahai Shikomi “Kinnosuke”
“Kinnosuke” is actually the first name of the Owner/Master Brewer, Mr. Sugii.
“Shizuku” means that the sake was not pressed but collected as it naturally flowed out.
Rice: Shizuoka Hitomebure and Shizuoka Aichi no Kaori
Rice milled down to 70%
Dryness: +7
Acidity: 2.1 (High)
Alcohol: 19~20 degrees (genshu)
Yeast: No7
Bottled in November 2007

Clarity: very clear
Colour: transparent
Aroma: Ricey, sharpish, salty
Body: fluid
Taste: Sharp. Yamahai taste. Almost salty. Complex. Strong alcohol.
Fruits revealed later: bananas. Tends to turn sweet with food

Overall: due to the high alcohol content, it could almost be drunk as a shochu, although the comparitively soft impression on the palate makes a big difference.
A “macho” sake for people who enjoy their sake with a strong note.


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2 Responses to “Shizuoka Sake Tasing 16-3: Sugii Brewery”

  1. Melinda Says:

    This sounds terrific. You know I am partial to yamahai, but I don’t believe I’ve really tried yamahai shinshu, especially a shizuku variety! An extravagant means of extraction for a yamahai, don’t you think?

    It will be interesting to taste that sake again in a year’s time.

    Cheers for your comments, Robert-Gilles. You are the biggest sweetie this side of Mt. Fuji!

  2. dragonlife Says:

    You are most welcome! LOL
    Yamahai, although not hared by all brewers, is becoming a feature in Shizuoka Sake. Wait until I send you some!

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