A junmai-ginjo from Tamazakura Shuzo in Shimane. It has a character of "山陰吟醸 / Sanin Ginjo" style Saké. This Saké was produced in 2016/2017 Saké making season, then bottled in January 2019 after 2 years ageing in a tank at Tamazakura Shuzo. It arrived in Australia in February 2019. After the other 2 years ageing in the bottle, it developed more layers and depth. We recommend to warm it slowly and make it about 35 to 40 degrees centigrade, to not break the layers developed by the ageing.
We stocked this item for a restaurant originally. However we still have about 20 bottles of them in stock, as the restaurant renewed their drink menu 2 years ago. Now we can enjoy it as a completely different Saké of the next level. This is one of the most enjoyable concepts of Junmai Kan-zaké. And we have many well aged Sakés in our cellar by some reasons like this.
*"Sanin [sun-in]" is a name of area in Japan, and it is about 2 prefectures, Shimane and Tottori. This area is known that there are many Junmai Kan-zaké makers. Shimane is believed it is a country where the Japanese Saké was made the first time in Japan and the origin of the country of Japan. Tottori has been the base of a group aiming Junmai Kan-zaké renaissance since in 1980's. "Sanin Jingo" is a style or a goal of the traditional Saké craftsmanship, which is different from the modern Ginjo style forcusing fruity aroma. The same style but in other areas may be called “味吟醸 / Aji Ginjo” = Ginjo focusing the taste (not aroma).
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