Koimari Saki Kakushizake

Koimari Saki Kakushizake (古伊万里 前 隠し酒) is a limited-release, one-off blended sake produced by Koimari Shuzō. It is made by combining carefully selected junmai ginjō and junmai daiginjō genshu previously released by the brewery, brought together in a composition created exclusively for this bottling. The blend will not be repeated. It is made of junmai sake and four rice and polishing combinations: Omachi (65%), Sagano-hana (55%), Yamada Nishiki (55%), and Yamada Nishiki (39%). No brewing alcohol is used. All components are pasteurised sake, and thereby provide stability while retaining depth and structure.

The profile is soft and approachable, with gentle sweetness and a smooth texture. Acidity and sharpness are moderate, lending it a clean, easy finish that works both on its own and with food. Despite the use of high-grade genshu, the sake is priced reasonably.

The first impression is gently sweet, with a soft touch that sits between light and full. It avoids excess weight or sharpness, showing a quiet balance and a sense of structure associated with junmai daiginjō. The profile remains composed and consistent with each sip. When well chilled at around 5–8°C, the sake shows a cleaner outline and a more defined impression. At a slightly higher temperature of 10–15°C, sweetness and umami open up, and the body feels fuller. At room temperature, around 18–20°C, the texture becomes rounder, and the rice-derived sweetness comes forward. The flavour remains stable across temperatures, reflecting the blend's precision.

It pairs well with lightly seared scallop nigiri, where the sweetness of the shellfish matches the soft profile of the sake. Prosciutto-wrapped avocado works well, as the sake moderates salt and richness. Steamed squid shumai, a local speciality from Saga, highlights the sake's gentle sweetness, while salt-kōji–grilled chicken breast complements its clean finish and restrained depth.

Imari: A Fusion of Pottery and Sake

Imari, a bustling port city from the Edo to Meiji periods, gained global renown for its exquisite pottery, often marked with the "Imari" seal. This distinctive ware, cherished worldwide, is known as "Ko-Imari." Interestingly, the Maeda family , once drapery shop owners in Imari's bustling port during the Edo era , transitioned to sake brewing in 1909. This year marks the birth of Koinari Shuzō, a small-scale brewery nestled in Saga Prefecture's rice-rich landscape.

Koinari Shuzō has crafted beloved sake for over a century, leveraging the region's abundant rice and famed Arita white porcelain water. In a nod to the city's iconic pottery, the brewery introduced "Ko-Imari" sake in 1971. To expand its offerings, Koinari Shuzō launched "Koimari Saki," an exclusive sake for local retailers, in April 2008. The following year, the Koimari sales office reopened, showcasing local sake, limited-edition sake brewer's pickles, Koimari sake buns, and Imari souvenirs. A unique gallery within the shop permanently displays the Maeda family's traditional "shellfish matching" artistry from Nisato-machi.