The Tasting Panel magazine

July 2016

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54  /  the tasting panel  /  july 2016 Tatsuriki Akitsu Junmai Daiginjo (Honda Shoten Co., Ltd. in Hyogo Prefecture) was introduced by 83-year-old Takeyoshi Honda, the revered "godfather of Yamadanishiki rice" due to his research and leadership cultivating Yamadanishiki for highest-quality sakés. He uses only the best strains grown in the best terroir and—inspired by Burgundy—labels his sakés with the village that grew the rice. Intense floral nose, rich and silken with a full palate and sweet spice finish that goes on for days. Dassai 23 Junmai Daiginjo (Asahi shuzo Co., Ltd. of Yamaguchi Prefecture) presents Yamadanishiki rice milled to an astounding 23%. Asumi Saito explained the fast-growing brewery's commitment to modern technology (hydroplane pressing machines, automated doors keyed to temperature changes as minute as 0.2 degree, etc.), selectively placing this saké where saké knowledge and appreciation as an ultra- premium quality can be conveyed to the clientele. The nose is nectar, floral and intense; elegant lychee and melon on the palate finish clean and refreshing. Iichiko Frasco is the flagship shochu of Sanwa Shurui Co., Ltd., in Oita Prefecture, the number-one barley shochu maker and 25th largest spirits producer in the world. Tetsuro Miyazaki, Manager of Ichiko USA, Inc., introduced this shochu made entirely of barley polished to 50%, with two additions of koji to enrich the flavor. Violets and orange peel on the nose, with a round palate of Asian pear and a soft, clean finish. Beni Ikko Imo (Takara Shuzo Co., Ltd. of Kyoto) is a 100% sweet potato shochu, made with sweet potato-fueled koji as well as Beniazuma sweet potatoes. Because potatoes are not as uniform as rice, fermentation runs hotter and produces more pronounced umami notes. The nose is smoky and earthy, and the palate fragrant with sweet potatoes, jam and toffee. Saké and shochu selection for the master class (left to right): Iichiko Frasco, Hakkaisan Junmai Ginjo, Nanbu Bijin Daiginjo, Kikusui Junmai Ginjo, Kubota Manju, Born Muroka Nama Genshu, ShoChikuBai Junmai Daiginjo, Beni Ikko Imo, Tatsuriki Akitsu Junmai Daiginjo and Dassai 23 Junmai Daiginjo. PHOTO COURTESY OF MUTUAL TRADING CO., INC. PHOTO COURTESY OF MUTUAL TRADING CO., INC. Upfront with brewery representatives, Master Class sommeliers enjoy delving into Taste of Japan: Saké and Shochu.

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