March 2012

Beau-Zone Layer - Kouro

Posted by Beau Timken in 2012, Beau Zone, March, Newsletter
The point of the "B-Z Layer" is to get you to try fantastic and unusual brews, and this month's does not disappoint as it is perhaps one of the most important (and tasty) sakes in the store. Ever hear of Daiginjo? Well this is not one, but the maker of this sake created the top selling Daiginjo "kobo" (yeast) of all time. The Association #9 kobo from Kumamoto prefecture is used in the making of the majority of Daiginjos and competition Daiginjos hands-down. (It's so popular that many want to break the Daiginjo category down into with and without #9 kobo for the competition.) So in this sense it is imperative to taste history, but more to the point you will love the body on this sake. I will go out on a limb and say that it is one of my favorite feeling sakes ever and the flavors are just as outstanding. Go to the fridge - read my review - and get your Kouro on. Then you can thank me later.

For out of SF'ers here is my specific review:

Kouro

From Kumomoto Prefecture. Junmai Ginjo. SMV:+0.5 Acidity:1.6

This extremely "educational" sake has a vast nose filled with strawberry, lychee, honeydew, vanilla and apple elements. How can something drink so clean and yet have so much body! This is the mystery of a classic brew that has an enormous mouth feel, which coats the mouth with gentle and nuanced flavors. A rice-driven Ginjo with hints of unripe fruits, a layer of vanilla, and a whisp of the infamous umami characteristic. So soft, so chewy, so rich and yet so well balanced. For the well versed behold "shibumi" (astringency) in a delicate delivery and "kire" (quick finish), which is amazing for so much body. Larger glasses and closer to room temperature bring out more "moods." WORD: Big Story WINE: Pinot Noir/White Burgundy BEER: Big Belgians FOODS: Anything off the grill, out of the ocean, from the soil, or felled from the heavens.
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