NEW SECTION – “BALLER SAKE” NOGUCHI 01 SPECIAL EDITION “RED”
Baller Sake is a new segment to the True Sake Newsletter, and this is our third high-end offering that we have arranged for certain True Sake Shoppers. “Baller” sake are sort of in a class of their own, either in availability form or price. It is safe to assume that “Baller” sake represents the absolute hardest sake to source in the sake world, and we take great pride in making them available to the customers of True Sake.
NOGUCHI NAOHIKO 01 Special Edition
- Category: Genshu, Yamahai
- Rice: Omachi & Yamada Nishiki
- Water: Brewery's Well Water
- Size: 770ml
“The Noguchi Naohiko Sake Institute is named after one of the most legendary sake brewers in Japan, who is known as “the God of Sake Brewing.” Noguchi Naohiko is recognized as a living legend, with a career spanning more than seven decades. Opened in November 2017, the Noguchi Naohiko Sake Institute's goal is to immortalize Master Brewer Noguchi’s techniques, mentality, and vision, passing his wisdom on to the next generation of sake brewers who learn from and work with him each day.”
“Since the establishment of The Noguchi Naohiko Sake Institute in 2017, Brewmaster Noguchi developed a special edition of sake that has been carefully aged for limited release. For this particular sake, Brewmaster Noguchi himself created the special blend from multiple vintages made with multiple rice varieties, resulting in the one and only NOGUCHI NAOHIKO_01 Special Edition, a limited release of 888 bottles.”
“The sake is bottled in crimson red glass, and the serial number (001/888) will be written on the accompanying tag, making it a rare and highly collectible item. This Yamahai-style sake uses high quality Omachi from Okayama Prefecture & Yamadanishiki from Tojo Special A District, Hyogo Prefecture. The sake is characterized by its fresh lychee-like aroma, full umami enhanced by the aging process, elegant acidity, and a long finish. Its rich umami makes it an excellent partner to sweeter foods such as dried fruits, caviar, shellfish, and salami boards.”