The oldest sake brewery in Japan, adopting ancient & original brewing methods handed down from over 700 years. Released as a series, this Bodaimoto is fermented in a cedar vat situated in the Eastern section of the fermentation room with the subsequent releases, from the Western, Southern & Northern spheres. Microorganisms interact & behave differently in each of the 4 different Yoshino Cedar Vats, imparting intriguing stylistic nuances.
For this Nishi (East) release, green apples & apricots on the nose with a hint of cedar that is accompanied on the palate where the tannins of luxuriously high quality cedar intersects with the rich umami before cascading gently across the palate with good underlying acidity.
An age-worthy sake that would continue to evolve well over 3 - 5 years in the chiller, if you're planning to consider experimental aging.