DOMAINE KURODASHO TAKOU HYOGO 2019 750ml

ABOUT THE SAKE

Domaine Kurodasho is a sake brand and brewery under Kuheiji of Banjo Sake Brewery, who specializes in brewing high-end Japanese sake. The brewery is located in Hyogo and uses Yamadanishiki (known as the king of sake rice) to make sake. The Yamadanishiki grown in Hyogo is considered the best in Japan. Deeply influenced by wine culture, especially by the Burgundians, the philosophy of Domaine Kurodasho is different from most other breweries by that it particularly emphasizes the concept of "domaine" – the crops used for brewing (rice in the case of sake) must come from the brewery’s own farmland, grown in-house rather than procured from others. Because they believes “good product comes from good raw materials”, Domaine Kurodasho attaches great importance to the climate, soil, and geographical location where the rice fields are located. This is obviously the concept of "terroir" for wine.
Takou district has long hours of sunlight with no obstructions. There is a mountain in the back, but it is located in the north, so it is not in the shade. The elevation is lower than that of Monryu. The water is drawn from the Kakogawa River, so the water temperature depends on the air temperature. The area is fertile and has long hours of sunlight, but it is affected when high temperature continues. It is said that the name Takou was given because the value of the rice fields was literally high in this district.

TASTING NOTE:

The colour is a beautiful pale jade green. Fresh citrus, green apple, and herbal aromas such as dill and annette take center stage, creating a very refreshing impression. When you swirl the glass, the aroma of rice-derived minerals rises up. Like the aroma, the taste is also very refreshing and fresh. The dignified acidity that is a characteristic of the taste is very elegant, and the balance with the rice-derived umami is excellent. The fresh acidity tightens the taste toward the aftertaste and gives a slender impression.

FOOD PAIRING:

Spring roll (ethnic dish), sautéed asparagus, ajillo, genovese.