I recently opened another Saké from my dwindling supply of those I purchased from Sakaya in New York City. My streak continues, as this was another very enjoyable Saké and one I would recommend it.
This is also the second Saké from this producer that I have tasted. The first was the Kamoshibito Kuheiji Daiginjo, and you can check out that post for more information about it and the brewery.
The Kamoshibito Kuheiji Junmai Ginjo ($38.99-720 ml) is made in the Chubu region of Aichi Prefecture. This Saké is made with Yamada Nishiki rice which has been polished to 55%. It has an alcohol content of 16-17% and a Saké Meter Value of +0, meaning it tends to be slightly sweeter than dry. Though I note that another Saké store stated this had a Saké Meter Value of +2, making it neutral.
The nose of Saké was compelling, offering cherry and red fruit flavor scents which is not what you might expect from a Saké, which is made from rice. It had a medium-body, with rich, bright berry flavors reminding me more of a light red wine or rose. It was smooth and pleasant, a very different Saké from many others with its red fruit taste, reflective of its bright red label. This might be a very good choice to introduce a newcomer to Saké, especially as it seems far more wine-like in its taste. It might also be a good introduction to the myriad, diverse flavors that can be found in Saké.
Now I need to make a trek to NYC to replenish my Saké stash!