“This sake has a delicious blast of various fruits on the nose that is not overpowering in any particular direction, but rather an interesting and complex blend of flavors. On the palate there is a concentration of these flavors to peach and maybe strawberry. Enjoyed this chilled with a pork tenderloin which was perfect.”
“The Kamikokoro Toukagen is really an exercise in sake education. There is so much to know and learn about sake. Shiboritate (freshly pressed) isn’t special in and of itself, at least not to me in the U.S. It may have meant more to me to drink it in Japan just after bottling. But what IS important is the type of sake that it is, which in this case is a junmai (no added alcohol), ginjo (58%), nama (delightfully unpasteurized), genshu (undiluted), and the fact that it was made with yeast propagated on Okayama white peaches (the King of Japanese peaches). It just also happens to be a shiboritate. I thought this sake was excellent and paired well with all of the food I threw at it, but more so because of its namaness, genshuosity, and 58% refinement. The fact that it was also freshly pressed was a bonus, but not one that I could pick out (did it taste more freshly pressed than the other great sakes I’ve enjoyed recently?). So it added to my experience of sake, but not necessarily to its enjoyment. But is definitely a do again sake. John Hornick Chef’s Apprentice”
