Banshu Ikkon 'Plus Age 2019' Junmai Daiginjo

Founded in 1837, the Banshu area in Hyogo prefecture, where the brewery is located, is one of Japan's leading breadbaskets for producing sake rice, "Yamada Nishiki," which represents Japan. Banshu area is a field of Romanée-Conti when it comes to wine. Based on sake rice native to Hyogo prefecture, they aim to brew sake that expresses the climate and climate of Banshu.

At first taste, on the front, the sweetness and umami spreads firmly. This sake has a soft and smooth texture. On the back end, the acidity and bitterness that gradually spreads are well-balanced, adding depth and complexity to the finish. The finish is long, and the characteristics of barrel aging are fully demonstrated.

This sake has the potential to improve even more with age in the next 5-10 years.

Country: Hyogo, Japan
Type: Junmai Daiginjo
Volume: 720mls
ABV: 16%

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Plus age series matures sake from six sake breweries, mainly in the Hokuriku region. Using water and sake rice grown in the area, the sake produced by the rich natural environment and the harsh cold of winter gives you a taste that sets the scene and teleports you almost immediately to the sake brewery.

Incredible for its mellow taste, the plus age series is made by aging sake in Quercus Crispula barrels called "MIZUNARA Japanese oak".

The Plus Age series is made with strong acidity but is gentle and mellow at the same time. The sake is aged in barrels to achieve a deep taste that cannot be imitated by any other method.

Plus Age series is aged in barrels for about 8 months, then returned to the sake brewery for long-term aging. The unique feature about this endeavor is that the sake does not deteriorate. Sake, which has a mellow aroma due to barrel aging can develop a rich aroma that ripens by further aging and changes to a beautiful amber-like color.

The Plus Age series is a distinction from traditional sake. In particular, the complex and mellow flavor derived from barrel aging matches with protein-rich dishes, and can be combined with charcoal-grilled dishes such as yakitori and bbq. The moderate amount of alcohol and high acidity cuts through fat and softens greasiness, making it a suitable pairing for fried and deep-fried dishes. Even though it’s usually enjoyed with the food, it also makes for a very exquisite digestive.