What's something you swore you never liked, only to try a great version and say "Oh, now I get it?" Tarumaru changed our minds about taruzake - sake aged in Japanese cedar casks - and has become one of our favorite bottles in the shop. Aged for a week in cask, the nose is like sitting in a piney sauna with a glass of single malt Scotch. The palate, however, is elegantly reserved. Clean and mineral, like a fresh oyster, with a nuttiness that reminds us of good Fino Sherry. Drink this with Spanish tapas, grilled seafood, raw oysters or clams, or a nice grilled steak.
Junmai Yamahai Taruzake
About the producer
4th generation kuramoto Hashimoto Teruaki became the tōji at Miyoshino Jōzō in 2008, and has since turned it into one of Japan’s most innovative and creative breweries. Hashimoto-san works closely with nearby farmers and adjusts his sake to the rice they grow, not the other way around. Brewing methods are very creative and rely entirely on natural yeast, with an ethos of “helping” nature do its work.