Kinokuniya Bunzaemon Junmai Ginjo

History and modern science join to give birth to this fascinating sake called Kinokuniya Bunzaemon Junmai Ginjo.

The sake name comes from a famous businessman who made his fortune in the Edo Period by transporting Kishu Mikan (Mandarin Oranges) by ship to the capital of Japan, Edo.

From its namesake, one might imagine that the sake is brewed in a centuries-old wooden building where the workers passed on their sake brewing traditions from one generation to the next. But the truth of the matter is that this sake is brewed in a modern facility called Nakano Biochemical Creation, where high-tech pieces of equipment are made available to aid their Toji (master brewer) in producing the highest quality sake.

Another interesting tidbit is that this sake is made with a blend of two notable premium sake rice: Yamadanishiki and Omachi. Yamadanishiki, known as the king of sake rice, is used to create Koji, providing structure to sake. Omachi is added to the fermentation phase to add richness and fragrant aromas to the final product.

The aromatics are diverse. I noticed over-ripe Asian apple pear, brioche, poached pear, citrus, a touch of salinity like a sea breeze, and creamy mushroom soup.

From the influence of Omachi rice, the texture is opulent and smooth. I detected rice candy, grapefruit rind, wild strawberries, and a hint of mushroom soup. The ample acidity gives the sake a juicy sensation.

Rice: Omachi and Yamadanishiki
Grade: Junmai Ginjo
Polishing: 55%
ALC: 16%