
In 2018, Tanaka Shuzoten, a Miyagi brewery founded in 1789, invited Canadian aroma scientist Francois Chartier to become master blender, launching a collaboration unprecedented in Japanese sake history: wine-style blending of multiple base sakes brewed by different traditional methods. Six distinct base sakes, including yamahai and kimoto expressions from Kuro no Hana and Miyama Nishiki rice, are assembled into a vintage and released like a wine. The result is dense, round, and creamy, with aromas of aniseed, fresh basil, ripe peach, and pineapple, a structured natural acidity that recalls fine white wine, and deep umami that rewards serious food pairing.
Jan 30, 2025, 11:50 PM