DOMAINE KURODASHO FUKUJI 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.
Fukuji district is located on the left bank of the Kakogawa River, but the stratum is clay, unlike that of Takou. The land was deposited and formed by the collapse of the mountainous area to the east. The clayey land is very sticky, so it holds water well during droughts, but if it is not managed properly, water will remain in the fields. Like Takou, it has long hours of sunlight, but it is an area that is affected when high temperatures continue, and it is also affected by water, so it is easy to see the difference in the expression of each vintages.

TASTING NOTE:

A brilliant silver color with faint yellow-green tones. The nose is creamy and opulent, with fresh melon and white peach aromas enveloping the nose. When exposed to air, smoky minerals, cream and mushroom aromas become more pronounced. On the palate, fresh and soft acidity dominates the palate, and the combination of integrated alcohol flavors and rice flavor gives a beautiful impression. The aftertaste is smooth and textured, with fruit flavors and a precise expression of deeper flavors.

FOOD PAIRING:

Seafood gratin, mushroom dishes, potato purée, white mould cheese, soy milk dishes