Bottle Size:

720 ml

ABV:

15% - 16%

Rice:

Shizenmai

Seimaibuai:

60%

Prefecture:

Fukushima

Profile:

Honeydew melon and lemon zest create a fruity yet clean set of aromas. Gentle and elegant on the palate with flavors of ripe golden apple, and tart pear skin. The savoriness blossoms on the finish alongside firm minerality. Extremely perky and lively.

Producer:

Established in 1711, Niida-Honke is located in Tamuramachi, a countryside town in central-west Fukushima prefecture. In 1967, Niida-Honke began producing its all natural Kinpou line using 100% Shizenmai rice, cultivated on their 600 acre property without the use of any pesticides or chemical fertilizers.  By 2009, 98% of the rice utilized by Niida-Honke was Shizenmai rice. They use methods such as hand weeding and employ the use of tadpole shrimp in the rice paddies.

A Note from Julia:

I can’t get over how vivacious and lively this nihonshu is! When I think of Springtime in Japan, I think of happy little tadpoles becoming frogs and their nightly song hitting a wild crescendo every night. This bottle is perfect for Spring and Summer days which drawl into evenings.

Behind the Name:

• Kinpou means ‘golden treasure.’

• Odayaka means ‘calm,’ or ‘at peace.’ We affectionately call this nihonshu the ‘happy frog saké.’

• Junmai is brewed using only rice, water, yeast, and kōji — there are no other additives, such as sugar or alcohol.

• Ginjo refers the to level of polishing the rice undergoes before fermentation. To be a ginjo, the producer must polish away at least 40% of the grain, for a seimaibuai of 60%.