• Emishiki Junmai Daiginjo Masterpiece A (720ml)
  • Emishiki Junmai Daiginjo Masterpiece A (720ml)
  • Emishiki Junmai Daiginjo Masterpiece A (720ml)
  • Emishiki Junmai Daiginjo Masterpiece A (720ml)

Emishiki Junmai Daiginjo Masterpiece A (720ml) 笑四季 純米大吟醸 マスターピース阿

$103.60

The Masterpiece label only adorns the best of batch, scruitinized and chosen by Toji Takeshima-san. A refined and elegantly smooth rendition of the Kimoto method.

availability
year round
on the palate
umami and vanilla
on the nose
green apple
RPR (Rice Polishing Ratio)
50%
Title
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Combining a commitment to traditional, labour intensive methods such as 100% Kimoto brewing and Fune-pressing with a contemporary sensibility, Emishiki represents an elite class of modern unconventional breweries.

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Characteristics特徴

Prefecture
shiga
Rice
yamadanishiki
Alcohol
16%
SMV (Sake Meter Value)
-5
Acidity
1.8
Water Source
water from brewery-owned well called 'kurashi-mizu' containing subsoil water from mount suzuka/mount iwashi
Yeast
kyokai 10-gou kobo

How to enjoy楽しみ方

Recommended pairings
fresh uni | otoro
Serving temperature
15°
Serving vessels
wine glass

Reviewsレビュー

Test: emishiki-shuzo

Emishiki Shuzo笑四季酒造株式会社

Emishiki roughly translates as the “Laughter of the Four Seasons” & the lively camaraderie among Owner/Toji ,Takeshima-san & the brewery personnel is vividly captured in the 笑四 range of sakes. With just 3 full-time employees, the focus of Emishiki is on re-discovering the romance of Sake Brewing, adopting only the ancient Kimoto method alongside the laborious Funa-Shibori (non-mechanical) pressing method. All rice used across the Emishiki range of sakes are cultivated in Shiga Prefecture, also highly renowned its beautifully marbled & highly prized Omi Wagyu. Using a range of yeast strains, which include kyokai (association), hana kobo isolated from flowers & proprietary strains isolated by the Toji, an eclectic range of aromas & flavour profiles present themselves, albeit playfully in this modern line-up.