Kaishun: Junmai "Yamaguchi 4nen Jukusei" 1800ml

$92.00

type:Junmai shu

size:1800ml

rice: Hiroshima Yamadanishiki

polished:65%

ABV: 14.5%

Kaishun Yamaguchi 4nen Jukusei 21BY

The Saké known as Kaishun is made by Wakabayashi Shuzō of Yunotsu Town in Shimane prefecture. It is a very small Kuralocated only a hundered or so metres from the Sea of Japan.

Yamaguchi refers to the dynamic young Tōjiof Kaishun, Master Yamaguchi Ryōma. Yamaguchi Tōji learnt Saké making at the feet Shinkame. Normally he is a very unobtrusive, quiet, humble young man, but when he enters the Kōji room and starts working the rice there is an energy in his movements and a fire in his eyes. Yamaguchi Tōji is a great mix of old skool and innovation. Making great traditional Junmai Kanzake3, and incorporating innovations like bringing back the traditional Kioké (wooden barrels).

The second half of the name is 4 nen (4 years) Jukusei (aged). It takes a lot of courage to mature a Saké for 4 years in this day and age of instant gratification, to step back and give nature the time to work her magic. It is also the true test of a Tōji’s skill to make a Saké that can stand the test of time and mature into work of craftsmanship.

Colour: Light golden yellow, the sea of gold of the rice fields at harvest time.

Nose: Breathe in the aroma of the Kōji room, the essence of Japanese fermenting culture.

Room temp: Dry and light with a slightly tangy finish. Crystal clear with a wiff of the forests.

燗 Kan4: When it’s hot it has a good strong rich acidity.

Let it cool down, 燗冷ましKanzamashi, to enjoy the rich mellow nuttiness of a good mature Saké. There is freshness, but it is different to the freshness of a young Nama, it is calm. I can almost breathe in the freshness of the bush.

Matching: Depending on the temperature this one would go with a wide variety of dishes. It’s acidity and maturity are the two key ingredients for matching.

Storage: Please store your Kaishun in a dark place. Or wrap your Kaishun in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. A Saké maker once told me that, for Sakés like Kaishun, it’s best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Kaishun it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Kaishun is a great Saké for aging.

1. Kura: the traditional workshop where Saké, Shō chū, Shōyu (soy sauce), miso, vinegar are made.

2.Tōji: The master Saké maker.

3. Junmai Kanzake: Junmai is pure Saké with no additives, Kanzaké is Saké that opens up and expands its potential through temperature.

4. Kan: Noun and verb. The process of bringing out a Sakés potential by heating.


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  • Model: WAK012-1800-H21