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2022 Love Mountain
Sake: Aiyama Junmai Daiginjo
Tasting Note
Color: Clear bright, water white
Aroma: Super fresh, lifted and complex, clean and delicate with
subtle white floral, granny smith apple, melon, stone fruit and limestone
aromas
Palate: Amazing purity with delicate white peach, white blossom,
melon and mineral notes, lovely texture, a quick clean finish with
excellent structure and a slight creamy edge.
Sake Profile
Grade: Junmai Daiginjo 純米大吟醸
Koji Rice 麹米: Aiyama 愛山 (Love Mountain)
Kake Rice 掛米: Aiyama 愛山 (Love Mountain)
Rice Region: Kato-shi 加東市
Hyogo Prefecture 兵庫県 (Japans most prestigious rice growing area)
Rice Quality: Tokujo 特上 (Best Quality)
Rice Scale: 800kg
Koji 麹: Hai G
Yeast 酵母: 901
Polish 精米歩合: 50%
Production: 60 Cases
Bottled: March 2023
Alcohol: 16.1%
Fermentation: 8 day Starter (Shubo) Ferment kept at 20 deg to build a
good yeast population before being chilled to 8 deg for the start of
Moromi, followed by low and slow 31 day Fermentation (Moromi) with a
maximum temperature of 11 deg to produce a delicate and lifted sake.
Bottling: 5 days post Fermentation
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2022 Snow Mountain Sake: Junmai
Kimoto
Tasting Note
Color: Clear bright, very faint pale straw
Aroma: Very complex and intriguing yet super clean with toasted
brioche, straw, mineral and honey suckle notes
Palate: Lovey texture and length with great complexity, mineral,
almond meal, fresh baked bread characters and excellent structure.
Sake Profile
Grade: Junmai Kimoto 純米生酛
Koji Rice 麹米: Yamada Nishiki 山田錦 23%
Kake Rice 掛米: Ginfubuki 吟吹雪 77%
Rice Region: Shiga Prefecture 滋賀県
Rice Scale: 1000kg x 2
Koji 麹: Kuroban
Yeast 酵母: Wild
Polish 精米歩合: 65%
Production: 40 Cases
Bottled: December 2022
Alcohol: 15.6%
Fermentation: 29 day Wild Starter (Shubo) Fermentation to build up the
natural yeast population followed by 25-28 days Fermentation (Moromi) up
to 12 deg to produce a complex yet delicate sake.
Bottling: 7 days post Fermentation
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Municipal's authentic Japanese Sake are now available –
