Distilling shochu for this drop alone.

We began producing this under our 2nd generation kuramoto Seigo Ishimoto out of his interest in traditional hashirajochu-style sake. This method, dating back to the Edo Period, requires adding distilled shochu to the unfinished mash, then pressing. Ancient records describe it as lightening the flavor and improving stability. Seigo felt that the first step to creating this traditional sake would be making good shochu.

What would make good shochu for this purpose? Through trial and error, we arrived at an original shochu distillation method directly connected to Ishimoto's ginjo brewing. We use flour produced in the rice polishing process and ginjo sake brewing lees to create a fermentation mash. The sake from that fermentation is then pressed and vacuum distilled, creating a spirit with clean, clear, elegant flavor and an alcohol by volume content of over 40%. Enjoy this sake chilled from a wineglass, or warmed from a traditional ochoko sake cup, and get a taste of our second kuramoto's dream.

Aging at home.

This exceptional sake was made by combining a kimoto yeast starter using lactic acid bacteria with the hashirajochu technique, all to allow sake enthusiasts to enjoy a more distinctive sake profile. The unique aging properties achieved by combining these two elements also mean that customers can further mature the sake to their own personal preferences. Please note that Ishimoto Sake Brewery cultivates the kimoto yeast starter using high-quality lactic acid bacteria provided by Niigata Prefecture Brewing Research Institute.

Tasting notes by sommelier Shinya Tasaki

Aroma

The initial impression is one of kimoto starter depth amid gentleness, and it also brings lactic aromas to the core, harmonizing with rice-derived notes. Butter cream, cream cheese, and sour cream notes layer with fresh steamed rice, hints of cashew nut, and white blossoms like Japanese honeysuckle, all harmonizing with fruit notes of lychee, mangosteen, and banana, as well as mineral notes from the shochu.

Flavor

From the first impression is a sensation of dryness brought by the kimoto acidity and Gohyakumangoku character, and from the mid-palate through to the finish there is a sharpness that enhances the dry sensation. Along with that dry impression comes deep umami from the kimoto starter, and the aftertaste brings a lingering minerality.

Drinking Recommendations

To fully experience the rich umami and minerality in its dryness, drink it at around 16-18°C. For a richer taste, enjoying it at 40-50°C is best.

Pairing Recommendations

It brings out the cuisine’s natural flavors while enhancing depth.

• Noppe (a local Niigata specialty of stewed meats, seafood, and vegetables)
• Salt-grilled salmon (drink warmed)
• Turbot shells grilled in the shell (drink warmed)
• Aqua Pazza
• Scallop gratin