Spotlight on Sake: Tosatsuru, Nabeshima & Urakasumi

Sake tasting at Hedonism continues. After four from the Tosa Shuzo distillery [blog], here are four more, this time from Tosatsuru, Nabeshima & Urakasumi breweries.

 

Tosatsuru Azure [2017/18] Ob. [Ginjo] 15% [70.2cl]

Azure is made in SW Japan using deep sea water and Yamada Nishiki rice [“the absolute best”], with a 55% polishing ratio. Sourced just off-shore, it is said the local Muroto Cape sea water is exceptionally free from impurities and possesses a particularly advantageous mineral content.

• N: Soft yet crisp & fresh. More Sauvignon-like than the previous Cava-like noses.
• T: Champagne/Cava to taste however.
• F: Decent length [white] wine finish, and a little salty – from that sea water perhaps?
• C: All the efforts gone into making this unique sake result in a thoroughly subtle style.

 

Tosatsuru Tenpyo [2017/18] Ob. [Daiginjo-genshu] 17.5% [50cl]

With a 40% polish, this uses the same Yamada Nishiki rice as the Azure. Considered a special occasion sake, apparently this is drunk by Japanese families to celebrate New Year’s day. Perhaps this explains the slightly higher abv?

• N: A softer, lighter style than the others.
• T: ,.. but with a similar wine-y pong to the sparkling John as well as cereal & fungal notes like the Keiretsu.
• F: Lingers somewhat.
• C: Like the Azure, a far more subtle style in comparison to the previous set of four.

 

Nabeshima 100% limited edition [2017] Ob. [Daiginjo] 17.6% [70.2cl]

Nabeshima means ‘The road to…’

• N: Very much like the Sparkling John in aroma, albeit more floral.
• T: Ok, that’s very different to what’s gone before. It’s meaty/hammy and all sorts more.
• F: Edgy-clean.
• C: I like this a lot, but the Keigetsu ’45’ still has the edge.

 

 

Urakasumi’s Umeshu plum liqueur [2017/18] Ob. [junmai] 12-12.9%

urakasumi.com says ‘Mild Junmai-shu (pure rice sake) with extract of local ume produced in Miyagi’.

• N: Plums, prunes, marzipan [Miage-flam], cherries,…
• T: A plum tipple indeed with a subtle savoury-sweetness laid over a bitter note bed.
• F: We see a little lactose acidity at the end.
• C: Given it’s not overly sweet, it’s possibly even more an aperitif than a digestif. Certainly very likeable juice.

 

 

 

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