Rihaku Wandering Poet Junmai Ginjo Sake (720ML)
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Winemaker Notes
This Junmai Ginjo is made with Yamada Nishiki rice, known as the pinnacle of quality for sake rice. It is named after the famous Chinese poet, Li Po, who was said to drink a bottle of sake and write one hundred poems.
Notes of banana and ripe honeydew with a clean, crisp acidity that highlights its light-to-medium body. The lingering finish moves from juicy fruitiness to green, herbal notes making it a great food companion.
With broad appeal and a memorable, sturdy flavor, this sake has the ability to complement even the most wine-unfriendly vegetables. It pairs well with many vegetables like asparagus, artichoke hearts, broccoli rabe, green salad, and brie cheese.
The Sake
Our sake is, in general, mellow and well-rounded. It leaves a wonderful lingering sensation, and overall has a good "umami" to it, that hard-to -describe something that satisfies, and makes you want a bit more. We make several types of sake, at least one for each occasion. The diligent effort and great skill of our toji and kurabito are evidenced by the fact that we have won many gold medals for our sake in the tax department's prestigious New Sake Tasting Competition. Over the past two decades, we have won golds in 1982, 1984, 1987, 1988, 1990, 1991, 1995, 1999, 2000, 2003, and 2004.
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.