Meikyoshisui Junmai Daiginjō Platinum is an "extremely limited edition" marketed as Ōsawa's flagship sake. It is made of Yamadanishiki rice polished to 35% and aged for three years at very low temperatures.
This is not your daily staple. I was lucky enough to have the Meikyoshisui Junmai Daiginjo Platinum for my birthday. Osawa uses only the best Yamadanishiki rice from Hyogo and mills it to 35%. The finest moromi mash controlled by low-temperature fermentation is collected drop by drop, hanging in a bag and aged under ice temperature for three years. Our bottle was produced in November 2021, and the moromi was started in 2018.
The result is indescribable: an elegant nose of cantaloupe and pineapple with tender overtones of alcohol; a creamy body with a deep and multi-layered character. First slightly bitter and spicy, with a full and tingling mouthfeel and a delightful finish with notes of almonds. Very sophisticated and refined. The brewery recommends storing it cool but taking it out of the refrigerator two hours before consumption.
This was the most expensive sake I have ever had the pleasure to degust. The Meikyoshisui Junmai Daiginjo Platinum is reserved for those rare and special occasions.
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