Yamahoushi Junmai Bakurai-Karakuchi Nama-Genshu (山法師 純米 爆雷辛口 生原酒)

'Yamahoushi' is the flagship brand brewed by Rokkasen in Higashine, Yamagata Prefecture, originally known for its gorgeous fruity aromas and rich umami. However, this 'Bakurai-Karakuchi' (Depth Charge Dry), adorned with a black label, is a special limited edition that breaks the mold to pursue extreme dryness. Utilizing Dewanosato rice—which yields a clean taste without off-flavors even at a 70% polishing ratio due to its large shinpaku—and employing Begonia flower yeast, they achieved a complete fermentation that consumed the sugars to the absolute limit, resulting in an incredible Sake Meter Value of +28.0. Borrowing the evaluations of sommeliers and passionate enthusiasts, the charm of this sake begins with the refreshing, subtle aromas of grapefruit and crisp citrus that delightfully rise when poured. Upon taking a sip, the weighty volume of the 18% undiluted raw sake (Nama Genshu) is accompanied by the clear, off-flavor-free umami typical of Dewanosato, which flits by very briefly. Immediately following, an overwhelming and sharp dryness with absolutely zero sweetness stimulates the tip of the tongue, delivering a thrilling tension to the palate. The intense, punchy finish cleanly and refreshingly washes the taste buds, making it an incredibly attractive and exhilarating experience for Karakuchi (dry sake) lovers who prefer a resolute and crisp swallow over sweet sake.

Yamahoushi Junmai Bakurai Karakuchi Nama Genshu's intense dryness and refreshing flavor pairs excellently with the following foods. 1. Chicken Cartilage Karaage (Neck): The savory taste and salty soy sauce seasoning of crispy chicken cartilage karaage balances the sake's clean mineral flavor, while the sake's intense dryness cleanses the fried batter's richness. The crunchy texture of the cartilage creates a delightful experience that complements the sake's tense texture. 2. Mackerel Bo-sushi: The oily flavor and subtle acidity of mackerel harmonize with the sake's citrus aroma, balancing the rice's sweetness and the sake's dryness. The sake's clean finish cuts through the mackerel's fishiness, making it a more enjoyable experience.