Tasting Notes
The Nabeshima ‘Gohyakumangoku’ is also nama-cho which means that unlike conventional pasteurised sake which is heat treated twice, this sake has been stored unpasteurised until bottling where it is then heat treated once. This is done to retain some of the fresh, lively palate of nama [unpasteurised] sake whilst gaining some roundness and depth during the ageing period after pasteurisation. A fragrant nose of melon and aniseed. The palate has a mellow texture with a spine of spice along the tongue. The finish has a refreshing acidic lift. - Importer Note
Fukuchiyo Shuzo was founded in 1924 and is located south of Saga City in the town of Kashima which faces the Ariake Sea. The Kuramoto [Brewery Owner] Naoki Iimori is also the Toji [Master Brewer] and his aim is to create sake that tastes unique, vibrant and fresh. One of the ways Iimori-san does this is by brewing his sake at low temperatures over a long period. All of Fukuchiyo’s sake are made with a Sokujo moto [modern starter method] which at most breweries would mean a 14-16 day ferment, however Iimori-san doubles this time to around 30-33 days. This ‘slow and low’ ferment creates freshness with body. All of the sake at Fukuchiyo are also Muroka, or made without charcoal filtration. Iimori-san believes that if sake is made with quality ingredients and attention to detail, then charcoal filtration is not required. Nabeshima is the clan name of a prominent Samurai clan of Kyushu that controlled the domain of Saga from the late Sengoku period through to the Edo period. The Nabeshima name was taken by Shigenao Shoni [from the Shoni clan] in the late 15th century when he established himself at Nabeshima in Hizen Province, which today is part of Saga City. The Nabeshima clan played an important role in the region for centuries and Fukuchiyo have named their sake range in their honour. - Importer Note
| Product Type | Wine Sake |
| Volume | 720ml |
| Country | Japan |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |