Jeff Grossman
Jeff Grossman
Standing around at Chambers:
Marumoto Chikurin Junmai Ginjo - Okayama Prefecture; this sake has a bit of older vintages blended in, which is unusual; a fruity, minerally, and somewhat brown-leafy nose (can sake have sous-bois?) is followed by a powerful, mineral-inflected palate; acidity is rounded, meaning that it is of middling strength at first and fades slightly over the moments of tasting; interesting and excellent
Kameizumi Nama Genshu Junmai Ginjo - Kochi Prefecture; Kochi is a very warm and sunny place so the local breweries have developed their own slow-acting yeast... it is so slow that it only produces 14% alcohol (most sake are 16%) and so this sake is bottled at its natural strength; the bouquet is less of a punch in the nose than the Chikurin but there is a hint of laundry-room (best I can do) that puzzles me and ultimately puts me off; oh, well, more for other people
As a side note, an additional quirk of Chikurin is that they both grow the rice and brew the sake. Typically, one organization would focus on doing one thing to a superb degree and not undertake the two tasks at once. If this product is any guide they do both very well but I wonder whether it is stressful for them to push the envelope in their industry.
Marumoto Chikurin Junmai Ginjo - Okayama Prefecture; this sake has a bit of older vintages blended in, which is unusual; a fruity, minerally, and somewhat brown-leafy nose (can sake have sous-bois?) is followed by a powerful, mineral-inflected palate; acidity is rounded, meaning that it is of middling strength at first and fades slightly over the moments of tasting; interesting and excellent
Kameizumi Nama Genshu Junmai Ginjo - Kochi Prefecture; Kochi is a very warm and sunny place so the local breweries have developed their own slow-acting yeast... it is so slow that it only produces 14% alcohol (most sake are 16%) and so this sake is bottled at its natural strength; the bouquet is less of a punch in the nose than the Chikurin but there is a hint of laundry-room (best I can do) that puzzles me and ultimately puts me off; oh, well, more for other people
As a side note, an additional quirk of Chikurin is that they both grow the rice and brew the sake. Typically, one organization would focus on doing one thing to a superb degree and not undertake the two tasks at once. If this product is any guide they do both very well but I wonder whether it is stressful for them to push the envelope in their industry.