Koimari Saki Suichoku Rakka-shiki Junmai Ginjō

Koimari Saki Vertical Drop Junmai Ginjō (古伊万里 前 垂直落下式 純米吟醸) is made using 100% Yamadanishiki rice grown in Saga Prefecture. It has a polishing ratio of 55%, is classified as a junmai ginjō, and contains 16% alcohol by volume. It is characterised by a refined balance of aroma and flavour, with a strong, well-defined umami core, qualities that place it at a consistently high level. The luxurious shizuku-dori technique sets it apart, a method that involves collecting only the droplets of sake that naturally drip from hanging sake bags, without applying pressure. Typically reserved for high-end daiginjō sake, this brewery has used the same technique to craft a junmai ginjō and priced it at under ¥5,000, an unusually affordable offering for this level of craftsmanship.

The name "Suichoku Rakka-shiki" (垂直落下式, "Vertical Drop Style") was inspired by the slow drip of sake falling vertically during the shizuku-dori process. A fan of professional wrestling, the brewery owner immediately likened the image to a vertical suplex, a dramatic move in the ring, and chose the name accordingly. The sake pairs well across a wide range of food settings, from casual meals to formal Japanese cuisine. Its flavour profile adapts well to different temperatures: chilled (5-10°C), it reveals sharp acidity and clarity; slightly cool (12-15°C), it achieves the best balance of acidity and umami; at room temperature (18-20°C), it becomes rounder and more layered, with a long, gentle finish. A good serving tip is to wait until condensation on the bottle begins to evaporate—this signals an ideal drinking temperature.

It complements rich dishes such as salt-grilled Saga beef, where the acidity cuts through the fat; teriyaki chicken, where the umami matches the sweet-savoury sauce; and smoked cheeses or bacon, where the smokiness and acidity play off one another. It is a well-crafted bottle that balances bold technique with subtle flavour. Released only twice a year, this limited-edition sake appeals to anyone seeking quality and originality.

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. Expanding their 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.