Thanks for this wonderful in depth report @Chowseeker1999!
Can you share the details of Sake Sunday School and is it a monthly subscription that includes tastings? Or are each individual sessions and some non interactive tasting kits put together?
I highly recommend trying any Kaze No Mori sake, they represent a newer more modern style with a lot of flavor, while using very traditional methods. The Alpha 3 is super interesting and very easy to drink, but is also great with shellfish, crabs, etc.
I had the Haku Gyokko recently, and that is by Kidoizumi Shuzo in Chiba prefecture, that does some old school brewing in a biodynamic like fashion, although the profile is interestingly more citrus/citric acid driven with higher acidity…a bit more like certain Sauvignon Blanc, perhaps Poully Fuisse. I kind of remember some savory yogurt notes on top of the citrus, it was a lot of fun.
Akishika is probably my most favorite from that lineup, I’d say that’s more along the lines of an Extra Dry sake and recently found out that in addition to fried chicken, it’s quite delicious with sushi too (especially fattier fish).
I remember reading somewhere that the master brewer of Takachiyo is a young guy in his late 20s (or could be very early 30s) and is a bit of a genius in his field. These are really fun apertif like sake.
Takacho comes from the same brewery that makes Kaze No Mori label. The pairing is splendid with chicken liver and I’m guessing foie gras as well with its additional sweetness and very high acidity. Probably would do quite well with spicy food too. Definitely a winner.
Glad to see that Ototo carries Noguchi. I’ve tasted that nama honjozo and it is indeed a very well built sake (although expensive for a honjozo, although Noguchi Naohiko Institute Sake are not meant to be cheap). Time to pick up a bottle soon!
