Just before the holidays last year we were given this bottle of sake from Toyama, which caused us to think about that prefecture and its production of nihon-shu, and to open the bottle, of course. The latter was a very pleasant experience, and, as is our custom, a sensory evaluation will be included later in this entry.
We have never had the opportunity to visit Toyama, but it is our intention to do so in the near future. Toyama may not be ranked up there with the big boys—i.e., Hyogo, Kyoto, Niigata—but a lot of interesting things seem to be going on there. One thing that has been going on in Toyama for eons is Toyama Bay (pictured above), which is a cornucopia of marine delectables. Toyama has a sake brewing history dating back to the Nara Era (710-794), an abundance of clean water, and experienced and dedicated toji (brewmasters). An example of this dedication can be seen in the Prefectural Sake Brewers Association’s plans to launch a project that “will focus on a series of products from each brewery designed to pair with various local Toyama dishes.”1 We are looking forward to that.
This junmai ginjo from Sanshoraku is pale yellow. The nose has vanilla and banana notes. On the palate, there is an initial sweetness that slowly diminishes; in other words, the drinker gets a long, pleasant finish. A hint of bitterness towards the end provides additional complexity. The rice-polishing rate is 55%, and the abv is 16%.
1”Farewell to the Toyama Blend,” Sake Industry News, Issue #126.
Drinking Japan 