Iwashimizu VENUS (岩清水 VENUS)

Iwashimizu VENUS is a limited-edition Muroka Nama Genshu in Igaya Sake Brewery's 'Planetary Series' boasting extreme specifications. To overcome recent brewing challenges where rice dissolves poorly due to global warming, it applies an extreme chemical formulation, raising the koji ratio from the standard 20% to an unprecedented 80%. It is a freakishly precise outcome of a 9-month long brewing process, including half a year just for making koji and two months of moromi fermentation. The framework of this sake lies in the dramatic collision between the explosive sweetness/umami emitted by the 80% koji ratio and the light texture maintained by the low 13% ABV and micro-carbonation. When poured, deep and flamboyant aromatics reminiscent of white peach, pear, honey, and vanilla are released. Upon tasting, the micro-carbonation typical of Nama Genshu stimulates the tongue, while a creamy, juice-like dense sweetness and umami heavily press the palate. However, beyond the mid-palate, a sharp, champagne or apple-like acidity establishes the structural framework, tightly contouring the flavor. In the finish, the acidity exhilaratingly severs the residual sugar—making the extreme koji sweetness seem irrelevant—leaving only a soft and refreshing fade without any stickiness.

Iwashimizu VENUS is characterized by its rich koji sweetness, apple-like acidity, and delicate effervescence. To highlight these characteristics, I recommend the following pairings: 1. Prosciutto or Blue Cheese Canapés: The delicate bubbles, apple-like acidity and The explosive sweetness and honey nuances of Iwashimizu VENUS created by the 80% koji ratio forge a dramatic sweet-and-salty synergy with the saltiness and pungency of the cured meat and cheese, while the acidity sharply cuts the oiliness. 2. Shrimp Ajillo: The savory flavor of shrimp and the rich aroma of garlic and olive oil create a fantastic harmony with the peach and honey notes of Iwashimizu VENUS. The sake's acidity neutralizes the oiliness of the ajillo, and the effervescence provides a refreshing finish. The saltiness of the ajillo enhances the sake's sweetness.