Tihs Aiipon Sake is Junmai Ginjyo, Unpasteurized, Unfiltered, Undiluted sake. 59 Takachiyo is mainly served in Michelin starred restaurants in northern California.
The first impression of this "namazake" is a lively sweetness that develops into a refreshing acidity. Young and gorgeous, the aromas are of lilac and acacia flowers with fruity quince and green apple accents, almost reminiscent of cotton candy. It has a bracing finish that feels like a cool sea breeze on a hot summer day. This sake goes well with cream source dishes like clams and scallops; but also balances well with fried chicken, and spicy foods.
Takachiyo Sake Brewery is located in Niigata but Takachiyo Sake is not typical Niigata Sake "Tanrei Karakuchi", 59 Takachiyo series has fruity aroma, sweet rich, and is a fun drink!
59 Takachiyo series has 12-14 different series based on the rice crafted by. Takachiyo Sake Brewery calls each 59 Takachiyo sake by Chapter. Aiipon is Chapter 10. This Chapter 10 (Aiippon) is crafted using Ipponjime and Aiyama rice.
Ipponjime rice is locally cultivated near Takachiyo Brewery and Aiyama rice is typically known as "Diamond of Sake Rice", Aiyama Rice is difficult to cultivate therefore, this rice is valuable with limited production. Takachiyo applies flat milling method to polish rice. The flat milling method put into efficiently removes proteins. Usual rice polishing methods cannot scrape off proteins which often create off-flavor to sake. By using the flat millind method, it refines the taste of the sake.
Takachiyo Sake Brewery is also known using local fresh spring water to craft 59 Takachiyo Sake.
As with all unpasteurized sakes, serve chilled and always keep refrigerated.
Junmai Ginjo Sake
Rice: Ipponjime 77.5% Aiyama 22.5%
Rice Polishing Ratio: 59%
Alcohol percentage: 16%
SMV: ±0.0 Acidity: 1.5