Sake Talk Anyone?


It was great. Umelicious with the fruit tasted like a Jolly Rancher, then with that little creaminess underneath it was almost like a Creamsicle, :grinning: then light salt & slight gaminess of the Quail made it a savory. Hats off to Manager, Bethany Kocak, for the food pairing.


Maybe the soft water helped?


The water plays a part to an extent, but it’s more a factor of the brewer’s ability to master the art of aging this kind of sake under the right controlled conditions (temperature, timing, storage conditions) for the particular style in the case of Tatsuriki 1999 BY Omachi Junmai.

The (deceased) president of Tatsuriki (Honda brewery) was also the chairman of a group dedicated to the research of long term aged sake. So they know a thing or two about long term aging, whether the effect is to come up with a koshu like profile, or something in the vein of Born: Dreams Come True Junmai Daiginjo (clear/colorless but intensified aromas).

Daruma Masamune is a very famous brewery that focuses on koshu (they have other offerings as well)

and if you look at their catalog, they offer koshu of different ages. With each age comes a different color and tone of liquid inside the bottle. Obviously they wanted to do this, and also justify the higher prices for more aging (like whiskey).

This is their 20 year aged koshu, much much darker than the Tatsuriki (which does not even have the word koshu in its label)

True Sake has this one (might be the only one that’s exported) but it’s a whopping $161…


Some footage of Sake Day 2018 in a video, posted by one of the new employees of True Sake, Alex.

It is revealed in this video that the Daruma Masamune is a blend of koshu vintages: 1972, 1982, 1984 & 1989!


Love the snazzy soundtrack. :smile: Wow, a blend of vintages! Now, that’s what I call interesting layers of flavor.


The colors are gorgeous, like light & dark honeys and progressing to molasses.