Junmai Yamahai 2019
Established in 1922, Mii no Kotobuki are slow-pace brewers, with a high attention to detail, producing tiny amounts of sensational sake. The Toji [Master Brewer] at Mii no Kotobuki is Tadatsugu Inoue who took over as Toji in 2002, although he was working and assisting his father in Sake-making since 1996. Up to 35 years ago Mii no Kotobuki, like many small breweries at the time, were sub-contractors to larger producers of Sake. After a trip to France to visit Bordeaux and Burgundy Inoue-san’s father returned home and decided overnight to stop volume-based production and to focus on quality and believed with a lot of hard work they could steer the business to success. He was correct. Today with this high attention to detail and by producing smaller amounts of sensational sake, they have built a dedicated local demand and a strong following amongst sake connoisseurs across Japan.
For the ‘Biden Kojo’ Inoue-san utilises a local rice ‘Kokuryo Miyako’ which they grow themselves. This pasteurised sake is also aged for three years before release. A savoury nose with hints of delicate spice. On the palate there is a straw and melon character with balanced texture and a touch of dryness. This is all supported by a backbone of long fine acidity.
- Black Market Sake