I don’t drink a lot of sake (nihon-shu), but when I do I tend to stumble into some amazing flavors and mouthfeels. Sake intimidates me the way French wines intimidate me. There are just too many things to learn about this delicious rice based drink. It can also get pretty spendy compared to shochu where the most expensive bottle currently imported to the U.S. will cost around $125 in a restaurant.
Last Friday I had the opportunity to try one of those rare, expensive sakes thanks to a friend. Along with a few other treats, he brought a bottle of a junmai daiginjo Kitaya Shizuku Nama-Genshu.
I wish I could explain what all of that means as clearly as he did, but essentially this is a sake made from a highly polished rice (junmai daiginjo) from Kitaya Brewery (makers of Jinkoo imo shochu) using a special drip process (shizuku). The result is a genshu or undiluted sake, so this was about 20% alcohol while most sakes are around 15% – a bit higher than wine.
What makes this bottle particularly unique is that it was a test sample from the brewery. Fewer than 10 bottles were brewed and may never be made again using these ingredients and this technique. Given that rarity, the complex brewing process, and the amazing flavor profile, the estimated value of this bottle was put between $1,500 and $5,000, though the true value is impossible to guess since there is no market for this sake since it does not actually exist.
Nevertheless this was an extremely delicious sake with rich flavors, complex aromas, and a luscious palate. Given my relative lack of experience with sake I am at a loss for words to describe specific flavor characteristic. I do know one thing. If offered again, I’d certainly drink it.
Kampai!