This brewery does not publish the brewer's year but this sake is at least 4 years old. It has been made from Gohyakumangoku(one of well known true brewers' rice), which was grown using only recycled natural products such as fallen leaves etc as mulch.
The sake is a pale straw colour and at room temperature has a pleasant aroma suggestive of fermented rice. The flavour at this temperature is clean and uncomplicated with a hint of fennel leaving a faint aftertaste.
At around 40C the flavour become more pronounced and at the same time integrated, smooth and more rounded with more aftertaste.
This sake is easy to drink both at room temperature and around 40C.
The book in the background of the picture is a connoisseur's guide to sake by Philip Harper, a master brewer at Tamagawa, Kyoto.
By the way the tokkuri(sake bottle) and guinomi(cup) were made by Tatsuzo Shimaoka who was a living national treasure from Mashiko and were a wedding present from my closest friend.
Ke-no-sakana Maguro-zuke(Marinated tuna)
Marinate your tuna in soy sauce with dash of mirin for half to one day.
Remove from the marinade and pat dry.
Sear the outside with a blow torch or in a frypan. The inside remains raw.
Slice and serve with wasabi.
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