By: Stephen Allison
K&L Staff Member
Chokaisan is made in the cold Akita prefecture with soft mountain water, Miyama-Nishiki rice polished to 50%, and is fermented with ND-4 flower yeast. The result is a lightly floral nose, like white blossom, complimented by aromas of ripe banana, honey, yellow peach and tropical fruit. Structurally the sake is even-handed with moderate amounts of acid, umami, alcohol and sweetness. What stands out here is a plush and silky texture without the slightest rough edge, a sign of quality brewing. The feel of the sake dissipates quickly after tasting yet the flavor stays with you long into the finish. Flavors match the aroma and tasted with this sake's creamy feel and acidity it gives the impression of sweet, tangy peach yogurt.