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Konishi Gold - Daiginjo

SKU: WSB.SAKE.21

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Regular price £11.50
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Size

Water, rice, koji, yeast, brewer’s alcohol

Allergens: may contain gluten

Fruity aroma with light flavour; great for wine lovers

Winner of Grand Gold Medal (2014) and Gold Medal (2015 & 2019) at the Fine Sake Awards, Konishi Gold is a result of years of research and development by the experimental arm of Konishi Shuzo that releases sake under the family name. Founded in 1550 in Hyogo prefecture, Konishi Shuzo is the oldest brewery in Japan to have been owned by a single family.

Konishi bring their 450 years + of brewing knowledge to bear and, using their ‘hiyashibori’ pressing method (i.e. pressing the sake in very cold temperatures with as little exposure to air as possible to limit oxidation), produce this brilliant Daiginjo. On the nose, it is a delicate fruity fragrance with citrus, cherry & pear. Light-bodied, clean, elegant and simple with low acidity and delicate citrus, cucumber & pear flavours.

Highly drinkable at a superb price. 

Available in 720ml & 300ml

FOOD PAIRINGS: Fish, grilled meats, steak, lamb & cream cheese.

MASTER SPECS

  • ABV: 15%
  • Polishing Rate: 50%
  • SMV: +1
  • Acidity Metre: 1.4
  • Amino Metre: 1.2
  • Rice: yamadanishiki or other sakamai

    Customer Reviews

    Based on 1 review
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    Nick F. (Newton Aycliffe, England)
    A Three-Star, Budget Sake

    It's a Futsushu, so don't expect the subtlety of a junmai. Tokkuri warmed in water heated up to small bubbles rising, heat turned off and left for 3 minutes (midway between room and body temperature). The spirituous taste is on the sides of the tongue immediately. Faint melon nose. Fruity and warm but lacking complexity. As the end of the first cup cools, a certain milkiness develops in texture and the fragrancy increases, as does the subtlety of the fruity taste. Second cup almost salty to the tongue, as if it had grown hotter, then tangy and almost citrous on the next sip. Rice nose more noticeable but spirit odour is faintly noticeable too. The heat of the spirit lingers in the mouth after the sake is gone. It improves as it cools. Third cup, rice and spirit nose both easily detectable. As it cools the sweetish milkiness develops but wars with the roughness of the added spirit. Best drunk slightly above room temperature, and drunk slowly as it cools.

    Thanks again Nick. Great to see the sakes rated one against the other and as you say, the Konishi Gold is not in the same league as something such as the Misty Mountain but a wonderful entry to this wonderful world of sake