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A tribute to 17th century porcelain artwork which features a very special 100 year-old sake brewing yeast called Kuratsuki Kobo
Basically it takes 350 hours of rice polishing to achieve a level of 7% remaining and 93% removal
and indeed it is different
and creamy
WORD: Crisp WINE: Zesty Reds/Flinty Whites BEER: Crisp Ales FOODS: Lobster
Kenbishi Koshu "Zuishou" Size:720ml A tribute to 17th centuryMade with Yamadanishiki brewing rice and aged between 5 to 15 years. The nose on this gloriously looking brew is a fabulous collection of caramel, butter, bonfire, marshmallow, soy sauce, sea salt, seaweed, maple syrup, stewed peaches, raisin, and bacon aromas. Round, smooth, velvety, rich and almost full bodied, this Koshu drinks light for the amazing color. In a word, this is a very user friendly aged sake that is a great starting point on your path
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