Yoshi Junmai-Ginjo Sake

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IMG_3743This is the first time I’ve written up sake, and I feel a bit of a fraud doing so as I know so little about it compared to wine. What I do know, however, is interesting, at least to me. There are, in the basic sense,¬†essentially three grades of rice, junmai, junmai-ginjo, and daiginjo. The gradations refer to the level of refinement of the rice, with daiginjo being the highest and retaining the lowest percentage of the rice grain. What refinement wants to accomplish is getting rid of all the proteins and extraneous matter and keeping as much pure starch as possible. The best sakes are fermented with the purest form of rice starch the brewer can get their hands on.

This Yoshi sake is pretty basic stuff, though, and is widely available in BC both in BC liquor stores and in many japanese restaurants. It is, however, a huge step up from what most people have probably experienced with sake and it is worth taking a little adventure to discover the unique flavours that great sake brings. And, don’t forget that sake of any quality should be consumed cold, or, if really complex, at close to room temperature. NEVER heat good sake.

On the nose of this sake I got licorice, honey dew and cantaloupe. Generally the same flavours persisted on the palate, and I felt this was very smooth, although perhaps a bit light in body. Nonetheless this is quite nice and an excellent accompaniment for good quality sashimi. Personally I paired this with Nigiri from Ajisai, one of my favourite Japanese spots in the city, with some of the freshest fish around. 15% abv. I think more wine geeks should explore sake. Why? Because it’s awesome.

Very Good to Very Good+
$18 / 375ml at BCLDB


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