About This Product :
The Sake:
This Go-Dan Jikomi method of brewing sake is fairly rare in Japan. Most sake is made in the 3-step process. This sake is made in the 5-step process, which gives the sake more richness, deeper flavor, and more viscosity. Lucious notes of honeysuckle, lychee, and mushroom on the nose, with flavors of sweet rice and faint cherry blossom.
The Translation of the Name:
六歌仙 Rokkasen translates to “The Six Immortal Poets.” These are historical figures in Japan during the Kamakura era ~1185AD when the Imperial Court was losing power to the Samurai class. They are important figures because they are the first 6 to create unique poetry styles that ventured away from classic Chinese poetry structures.
Prefecture: Yamagata (Colorado’s Sister-State)
Rice: Yamagata sake rice
Semaibuai: 70%
SMV: –15
Acidity: 1.7
ABV: 15.5%
The Pairing:
Pairs well with heavier izakaya dishes like fried chicken, grilled squid, or gyuudon.
The Serving :
Served chilled, room temp, or warm.
The Format:
Bottle- 720ml
The Brewery:
Rokkasen sake’s roots started in 1975 in Yamagata, Japan.
The phrase “Wajo Ryoshu” means “brewing sake with harmony among the brewers.” Rokkasen adds harmony with microorganisms to this and brews sake. Sake is produced by microorganisms, and humans must understand and create an environment for them. Sometimes they must be fathers and mothers, sometimes they must be doctors, and always have a dialogue with microorganisms. How much love can we show to microorganisms?
Rokkasen believes that this is the basis of hand-brewing. In all cases, we do not work based on numerical values such as time or temperature, but rather use the five human senses to carry out the work. Modern equipment is merely a tool, a part of our hands and feet, and we continue to focus on high quality, keeping in mind that sake cannot be brewed without sensitivity. This is because Rokkasen’s sake is brewed through a fusion of modern equipment, human wisdom, and nature, including microorganisms.
