Full Review

Yaegaki

Yaegaki
Kurobin Black Bottle Sake

Pair this wine with:
Cheese Shellfish Vegetables

Category: Junmai Sake

Date Tasted:
Country: Japan
Alcohol: 14.9%
90 Points
Gold Medal
Exceptional
$20

Yaegaki
Kurobin Black Bottle Sake

Pair this wine with:
Cheese Shellfish Vegetables

Category: Junmai Sake

Date Tasted:
Country: Japan
Alcohol: 14.9%
Dull silver color. Aromas and flavors of melon and peach balls, mashed potatoes, honey buttered biscuit, and white flowers with an bright, dry-yet-fruity medium body and a polished, appealing, medium-length finish that presents notes of coconut and almond milks, banana and persimmon, cashew brittle wrapper, and lime spritzed honeydew finish. A pretty Junmai with acidity that dances on your tongue.

Tasting Info

Wine Glass Style: Fruity & Juicy & Smooth
Aroma Aroma: melon and peach balls, mashed potatoes, honey buttered biscuit, and white flowers
Taste Flavor: Same as aromas with notes of coconut and almond milks, banana and persimmon, cashew brittle wrapper, and lime spritzed honeydew
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Pear and Blue Cheese Salad, Smoked Shrimp, Swiss
Bottom Line Bottom Line: A pretty Junmai with acidity that dances on your tongue.

The Producer or Importer

Yaegaki Corporation of USA

The Producer or  Importer
4800 S Alameda St.
Vernon, CA 90058
USA
1 323-587-7588

Their Portfolio

91 Yaegaki Mu Junmai Daiginjo 15% (Japan) $30.00.
90 Yaegaki Kurobin Black Bottle Sake 14.9% (Japan) $20.00.
85 Yaegaki Cloud Nigori Sake 15% (Japan) $5.00.
87 Yaegaki Mu Junmai Daiginjo Sake 15% (Japan) $30.00.
91 Yaegaki Mu Black Label Junmai Daiginjo Sake 16% (Japan) $50.00.
85 Yaegaki Draft Sake 16% (Japan) $5.00.

Junmai Sake

Wine Glass Sake.jpg
Serve in a Stemless Wine Glass
Junmai literally translates into “pure rice”. This is the older, more traditional method of brewing sake. Junmai saké can only contain four ingredients: rice, water, yeast and koji with no added alcohol. Junmai sakés will be richer and fuller bodied than the other major type, Honjozo saké. Until recently, at least a 30% rice polish (70% remaining) was required for this definition, but that has now been eliminated.

These are generally dry to off-dry and pair well with sushi, fusion cuisine or even seafood risotto.