Midorikawa Aged Daiginjo "Green River"

The nose on this extremely pampered Daiginjo is a very complex array of hay, cotton, corn, white pepper, orange peel, rice cracker, and steamed rice aromas. Some sakes are made and some are hand crafted. This brew has been hand crafted with lots and lots of attention. First of all, it’s been low-temperature aged in a small vat for 2 years, but it’s also been blended with 2-to-8 year versions to achieve the best flavor zone, and gets released when it’s ready. Are you ready to taste perhaps one of the most Niigata-sake-drinkers ultimate Niigata-styled premium brews? Silky, smooth, medium-bodied, water-like clean, pristine, semi-rich, and all ricey-dry, this sake is complex, nuanced, and subtle, with an umami finish and an over-all dry drinking experience. Look for a very ethereal collection of gentle flavors such as peanut brittle, button mushroom, pine needle, nutmeg, daikon, white chocolate, cucumber, almond, lemon water, and steamed rice with lots of umami, and a dry uptick finish. This brew was built for the sushi counter. WORD: Dry WINE: Complex Reds/Dry Whites BEER: Dry Ales FOODS: Sushi, sashimi, oysters, caviar, lobster, shellfish, Champagne fare, premium yakitori, and dried fish eggs.