The nose on this one-of-a-kind sake is a vivid collection of white grape, melon, rosemary, lychee, mineral, mint, and honey aromas. The sake industry is constantly evolving, and new versions and expressions come forth daily. This expressive and dynamic brew is the quintessential example of the new frontiers of sake that are now very intertwined in the wine world. Made by the former Master Brewer of Dom Pérignon, this sake is “orchestrated” with 3 different rice varietals and 5 different brewing yeasts including 2 wine yeasts. Richard Geoffroy loves sake, and this is his thumbprint on the history of this amazing rice and water libation. Get ready to be blown away. Expansive and weighty, this brew starts slick and slippery, then a dazzling acidity play turns the sip into a very wine-like experience. There is width, depth, and bulk to this sake with umami complexity, and a whole host of flavors such as pear, mint, lemon zest, almond, herbs, tea, apple, burnt honey, woody, and cheesy hints that dance on a 2.6 acidity level. Some sake are made, and some sake are constructed. This IS and it is NOT Junmai Daiginjo sake, which means it is unlike any Junmai Daiginjo that you've ever tried! But you will never know until you try it. WORD: Complex WINE: Chablis/Blanc de Blanc BEER: Crisp Ales FOODS: Wine fare, meats, game, shellfish, grilled fish and chicken, vinegar based dishes. Also check out Beau's article about Richard Geoffroy visiting True Sake! Read here!
