BREWERY | LOCATION

MII NO KOTOBUKI | FUKUOKA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Koshu • No charcoal filtration

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.⁠

The Biden Koshu is an aged sake. It has been aged at room temperature since 1999. This ageing coupled with fermentation using the traditional Yamahai method has produced a mellow and balanced sake reminiscent of fine fino sherry. The palate is soft and savoury showing a layered and textural character. Supported by a fine acidity that never dominates but keeps this 22 year old sake blissfully together.⁠

A great accompaniment for a wide range of savoury or earthy foods like Jerusalem artichokes, soba noodles, dishes seasoned with soy or miso, cured and grilled meats, or hard cheeses.

YEAR: 1999

RICE TYPE: Yamada Nishiki

RICE POLISHING: 65%

ALCOHOL: 16%

YEAST STRAIN: #7 [Own]

SERVE: Room Temperature

SIZE: 720ml