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Sawanotsuru Junmai Nama Genshu

This Nama Genshu uses an advanced filtration technique, known as "ultrafiltration", to ensure that the original taste of the sake is preserved, by removing most of the enzymes (proteins), thus guaranteeing a richer flavour.
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Sawanotsuru's "100 Sake Masters" is remarkable in many ways: it started as a crowdfunding project in March 2020 and is now available for the general public. One may wonder if 100 sake brewers were involved in crafting this fine sake, but there's no doubt that it represents the pinnacle of brewing technology. "Ultrafiltration" is the watchword and means that protein particles ("enzymes") are eliminated by "extreme filtration" not pasteurization. Pasteurization changes the original taste of the sake once it's squeezed, therefore ultrafiltration results in an unaltered, natural taste.

The sake comes in a very stylish bag that's insulated with a thin aluminium layer to help cool the bottle and protect it from sunlight.

I expected a fruity, mildly sweet bouquet when pouring it but its pungent and intensive alcohol scent with notes of almonds surprised me. When serving it chilled, its body is quite oily and a bit on the heavy side. It has a slight sweetness and well-balanced umami but retained its strong alcoholic note (it has an alcohol content of 18.5%), hints of almond, and a finish with a peppery tingle. I liked it much better at room temperature when it got milder and much gentler in taste.

A very unique brew. I reckon we will have to taste next year's squeeze, too.
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