Yuki no Bosha Daiginjo
Photo: Yuki no Bosha daiginjo. 40% seimaibuai, 30% Yamada Nishiki from Hyogo for koji, 70% Gin no Sei from Akita for brewing, Nihonshudo +4.0, Acidity: 1.3 (blah blah blah technical sake geek stuff).

A recent tasting of this was Smokin’! Or rather this delicious sake is intensely smoky on the palate…at first. The first taste we had was almost too smoky; I was shocked at the power of this daiginjo. We let it breathe and it loosened up slightly as it warmed. This is “tight” in the typical Akita style, but it’s so fine with such lovely bones. The next day we reopened the bottle to drink a much more relaxed and delightful beverage. Still, I think this is not so much a sipping sake, but more a drink to pair with food (and I mean that in the best way). Try it with grilled meat. Yum.

Wild Boar chops
Photo: Wild boar chops. A suggestion…

More about this sake maker at Tokyofoodcast here, and at the brewery site (if only) here.