Today we've got something very interesting from Kikuchi Brewery - this is Sakaoto, the brewery's newest series of Sakes that are not only made with freshly pressed Sakes, but are also brewed to the music of Mozart - yes, that Mozart! This is as fifth-generation Toji, also happens to be a musician!

But before we get into all of that, let's talk about Kikuchi Brewery.

Kikuchi Brewery was founded in 1878 in the business district of Tamashima, in Kurashiki City, Okayama Prefecture. The area was once known for being a busy trading port and thus sits close by bodies of water. As a result they've had access to great water from the Takahashi River, and have for long had an affinity with Omachi rice which predominantly grows in Okayama (90% of Omachi rice in Japan comes from Okayama, which is thus known as the home of Omachi), which is somewhat of a historical varietal that has become very popular again as of late.

Interestingly, as the brewery has been handed down from generation to generation, the current Toji, To Kikuchi, who took on the role in 1996, has been at the helm and has more than infused his own personality to the brewery. Before Kikuchi took on the role of Toji, he was an engineer and musician (a violinist to be specific), having even founded the Kurashiki Chamber Orchestra in 1974 - it's therefore his love for classical music that you'll often hear Mozart playing at the brewery during the Sake making season, which he believes helps to create better Sake, just as it enriches humans. 

Fifth-generation To Kikuchi is Sake Toji by day and orchestra conductor by night.

Whilst the brewery is best known for its Sanzen brand of Sake, today we'll be trying their newest Sakaoto. What's key with Sakaoto is that this is the brewery's first freshly pressed Sake, which seeks to preserve the freshness that is sometimes lost when the Sake stays in tank before bottling. You'll also notice that the Sakaoto Sakes come with a rather interesting symbol filled label. This label was designed by Japanese artist Izumi Kogahara and symbolises the combination of Sake and sound, incorporating the various symbolic elements of Sake making along with various musical instruments.

And so with that said, let's give the two Sakaoto Sakes from Kikuchi Brewery a go!

PS. We were fortunate to try these two very freshly released Sakes thanks to Inter Rice Asia which always brings in to Singapore some top quality Sakes - and we got to try these at the Sake Matsuri festival which takes place several times a year and is a great event for Sake lovers to try a whole wide range of Sakes!

Sake Review: Sakaoto Yamahai Junmai Omachi (酒音 山廃純米 雄町)

This is brewed using the ancestral Yamahai method of manually pounding a small sample of rice mash to create the shubo yeast starter. It's also made with Omachi rice polished to 65%.

Tasting Notes

Colour: Clear

Aroma: Thick, mellowed richness with a creamy yogurt-y filling. 

Taste: That very satisfying richness carries through to the palate. Intense and vibrant fruitiness of super ripened melon juices topped over yogurt. It’s got great concentration and definition of that melon fruitiness here. 

Finish: It continues to deepen on to ripened melons and melon juices. Still very much concentrated and fruity estery.

My Thoughts

Wow! This was just super rich and filled with this precise and intense melon flavour that is so singular and concentrated, it's as if you took a bite out of a super ripe melon right there! Texturally it's rich and supple, with a gentle firmness. This was just absolutely beautiful! The precision and definition here, coupled with that flavour intensity is just out of this world!

Sake Review: Sakaoto Junmai Daiginjo Yamadanishiki (酒音 純米大吟醸 山田錦)

Now we come to a more classic Junmai Daiginjo that's made with Yamadanishiki rice that's polished to 50%.

Tasting Notes

Colour: Clear

Aroma: Brighter here, the melons are fresh and alittle more lifted. It's still got that richness yet not as ripe or as juicy. Light touches of yogurt, with again a really nice richness.

Taste: That richness carries through, it's back to those ripened melon and melon juices. Really fresh, juicy, concentrated and distinct.

Finish: Here it takes a more savoury turn, with more on grilled meats that leads into a clean finish.

My Thoughts

This carries through a fairly similar profile as the Junmai Omachi from before - it's all these really rich and juicy, super ripe melons. Yet here it's a little brighter and less ripe on the nose, whilst on the palate, they're both really similar up until we get to the finish where the Junmai Daiginjo Yamadanishiki takes a more savoury turn with more on grilled meats, as opposed to the Junmai Omachi which continued to build upon those juicy, fruity melons.

The Junmai Daiginjo Yamadanishiki carries more complexity and balance, with an array of things going on, whilst the Junmai Omachi carries more precision and distinctiveness focusing heavily on just one particular flavour.

Kanpai!

@111hotpot