Ichishima is a family-owned brewery in the Niigata prefecture that has been making sake since 1790. Located on the western coast of Japan, it's nestled in between the ocean and the mountains, and can receive more than 30 feet of snow annually. The cold temperature allows for an incredibly long fermentation times (roughly five weeks), resulting in light, delicate, and elegant sake flavors that bring new meaning to the word graceful. Niigata sakes are meant to pair well with seafood and sushi; two specialties of the coastal region. The Tokubetsu Honjozo sake is made from Gohyakumangoku and Koshiibuki rice, polished down to 60%. Technically, the milling percentage would allow Ichishima to classify it as Ginjo, but in order to save on export tax, as well as provide value to their customers, they declassified the sake to Honjozo. Tokubetsu Honjozo means a small amount of rice spirit is added late in the fermentation process, stimulating the yeast cells into making a second round of aromatics. Those flavors do indeed show up on the palate, as the crisp melon and pear flavors see just a bit more richness and tanginess than the standard Ichishima expressions. For the price, this is one of the most-dynamic, interesting, and high-quality sakes we carry. (David Driscoll, K&L Spirits Buyer)
By: Jeff Garneau
K&L Staff Member
Hands down, one of the best values in our sake selection, and an excellent example of the Niigata style. So pure, so clean. Quite dry. It would do well paired with traditional sushi or any type of fresh seafood. I enjoyed it with our local Dungeness crab, and it really showed off the sweetness of the meat. Superb.
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