|Availability:||In stock (1)|
A high-quality sake, this has the polish rate of 50% for the rice that qualifies it as diaginjo. The thing that sets this sake apart from others of this catagory is the koji, the fungi used to break the starches into sugars, is of the black variety and not the typical yellow kind. Not given many sake's usual charcoal filtering, it is left with its raw, fresh acidity and full body.
From the mouth of the importer (Mutual Trading Co):
"A rare treat for the adventurous, Kuro Kabuto Muroka Junmai Daiginjo is brewed using Black Koji (Kurokoji) instead of the usual Yellow Koji (Kikoji), contributing to a very unique and interesting flavor profile. The brewers forego the usual carbon filtration, allowing the natural qualities nurtured during brewing to remain, and send it straight to bottling for cold storage. Has a ripe strawberry field nose and a full body. It's flavor zips around the palate with a puckering, fruitlike acidity, refreshing the senses and engaging the mind.
Ikekame was stablished by sword master Genzo (a forward-thinking early entrepreneur) in Meiji Year 8 on the banks of the Chikugo River. He decided to use its waters, and committed to an enterprise based on sincerity to his sake style. Even today, the brewery still holds fast to those values. Their fans always find something new and interesting with every new bottle, and are often moved by unique products that stay with them forever."