Ippin Junmai Daiginjo Sake

TASTING NOTES FROM THE CURATOR:

The Ippin Junmai Daiginjo Sake won Double Gold and Best Wine in the 2017 San Francisco International Wine Competition, the most prestigious and largest wine competition in the United States.

Using rice that’s been polished to up to 50%, this sake has an ABV of 16%. On the nose, you get aromas of pineapple, with notes of ripe grape and apple. On the palate, it is sweet, with a wonderful richness and fruitiness. It has a good acidity and balance, and is easy to drink.

PREPARATION AND PAIRINGS

The Ippin Junmai Daiginjo Sake is best served chilled. It can be drunk on its own after dinner, or paired with sushi, sashimi, cured ham, and any dish that is umami-forward.

STEADFAST TRADITIONS

Established in the Ibaraki prefecture of Japan in 1790 by Seizaburo Yoshikubo, it began as the Awanoya Brewery. The building burned down in 1945 during the war, but was rebuilt soon after. Renamed Yoshikubo Brewery Co., Ltd. In 1952, it continued to brew high quality sake with the same traditional methods.

It is still owned and managed by the Yoshikubo family, and is currently on its 12th generation. But the traditions remain—they use the clear waters from their hometown of Mito, with methods passed down through so many years.

Storage Instructions

Store unopened daiginjo sake upright in the refrigerator below 4°C. If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.