【OKU THE MOON Yamada Nishiki Origarami Slightly Carbonated Unpasteurized Sake】

A challenging sake brewed by a highly anticipated, up-and-coming brewery

This is a seasonal product, made with a different rice variety, of the most popular slightly carbonated origarami unpasteurized sake in the highly acclaimed "OKU THE MOON" series. All items are ultra-limited edition, brewed in very small batches of 400kg total rice. The second release features "Yamada Nishiki" slightly carbonated unpasteurized sake.

Masaki Yamazaki, the 6th generation heir apparent at just 23 years old, who trained at Tenryohai Shuzo, the brewery behind Gakudai, has joined the brewing team, further improving the quality of the sake. This is a brewery that is currently gaining momentum and attracting a lot of attention.

Last year, they used M310 yeast, but this year, at the brewer's discretion, they adopted Aichi yeast "FIA1-Arg". This yeast, known for its excellent fermentation power and its characteristic of not producing urea, brings out a gorgeous aroma and a deep richness.

The previous work (February release "Aichi no Kaori") was characterized by a "balance of sweetness and acidity," designed to be slightly sweet, taking advantage of the neutrality derived from table rice. In contrast, this work maximizes the potential of sake rice Yamada Nishiki, pursuing a "balance of richness and acidity" with suppressed sweetness.

The aroma has refreshing fruity notes reminiscent of pear, lychee, and melon. Upon tasting, a silky mouthfeel spreads, accompanied by milky nuances derived from the lees. A moderate fizziness tightens the overall impression, and a refreshing melon-like umami pleasantly lingers.

While possessing a deep flavor, the balance of gas and acidity results in a light and enjoyable finish that you won't tire of. It is also excellent as a food-pairing sake, a highly refined bottle that you will naturally keep reaching for until the last drop.

◆Specs Category: Japanese Sake Ingredients: Rice (domestic), Rice Koji (domestic rice) Rice used: Yamada Nishiki Rice polishing ratio: 60% Sake Meter Value: −4.4 Acidity: 1.25 Yeast used: FIA1-Arg Alcohol content: 15.1% Storage method: Refrigeration required Producer: Yamazaki Goshi Kaisha (Aichi Prefecture)