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Konishi Shuzo are the oldest brewery owned by one family, the Konishi family, starting in 1550 and due to this they have a broad range of sake that they produce. They were the first to produce clear sake, discovered as an accident when some ash was dropped into a batch! Although don't let their history fool you, they are constantly at the forefront of innovative creations and state of the art technological techniques. The Genroku Redux was created from the recipe of a sake made in 1703 and they tried to keep as faithfully close to replicating it as possible. The style is wildly different to the types of sake people are used to today, for instance the polishing rate is incredibly low meaning the protein content is high and umami flavours are present in abundance. The style is also on the sweeter side - it has a syrupy consistency and an amber hue. Think flavours of dried fig, raisins, nuts and liquorish. Genroku Redux can be enjoyed by itself straight, warmed or on the rocks. It also pairs well with rich, heavy flavours such as game & pâté, also chocolate, nuts, mature cheeses & BBQ flavours -
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Winner of Grand Gold Medal (2014) and Gold Medal (2015) at the Fine Sake Awards, Konishi Gold is a result of years of research and development by the experimental arm of Konishi Shuzo that releases sake under the family name. Konishi bring their 450 years + of brewing knowledge to bear and, using their ‘hiyashibori’ pressing method (i.e. pressing the sake in very cold temperatures with as little exposure to air as possible to limit oxidation), produce this brilliant Daiginjo. On the nose it’s a delicate fruity fragrance with citrus, cherry & pear. Light-bodied, clean, elegant and simple with low acidity and delicate citrus, cucumber & pear flavours. Will go nicely with cream cheese, lamb cubes, ramon, grilled meats & steak or sushi
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Another winner of Gold Medal at 2015’s Fine Sake Awards, Konishi Silver is another product of intense R&D by Konishi Shuzo. Structured more like a light wine Konishi Silver is light-bodied with lower alcohol, low acidity and a delicate fragrance resulting in a very silky and elegant Ginjo. Fragrance is a breeze of fresh, refreshing, flowers with a subtle touch of gingerbread. Gripping, inviting and extremely easy to drink; a great all-rounder at a great price. Best enjoyed chilled, straight from the fridge. Light, simple foods; esp. meaty shellfish – oysters, crab, scallops or steamed and salted edamame
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Winner of Grand Gold Medal (2014) and Gold Medal (2015) at the Fine Sake Awards, Konishi Gold is a result of years of research and development by the experimental arm of Konishi Shuzo that releases sake under the family name. Konishi bring their 450 years + of brewing knowledge to bear and, using their ‘hiyashibori’ pressing method (i.e. pressing the sake in very cold temperatures with as little exposure to air as possible to limit oxidation), produce this brilliant Daiginjo. On the nose it’s a delicate fruity fragrance with citrus, cherry & pear. Light-bodied, clean, elegant and simple with low acidity and delicate citrus, cucumber & pear flavours. Will go nicely with cream cheese, lamb cubes, ramon, grilled meats & steak or sushi
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Another winner of Gold Medal at 2015’s Fine Sake Awards, Konishi Silver is another product of intense R&D by Konishi Shuzo. Structured more like a light wine Konishi Silver is light-bodied with lower alcohol, low acidity and a delicate fragrance resulting in a very silky and elegant Ginjo. Fragrance is a breeze of fresh, refreshing, flowers with a subtle touch of gingerbread. Gripping, inviting and extremely easy to drink; a great all-rounder at a great price. Best enjoyed chilled, straight from the fridge. Light, simple foods; esp. meaty shellfish - oysters, crab, scallops or steamed and salted edamame
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Moonlight is superb example of a full-flavoured, sweet nigori (cloudy) sake from Yamatogawa Shuzo. Nigorizake is made simply by coarse-filtering fermented sake to only partially remove the rice lees from the mixture. This results in a sake with a dense mouthfeel, a heady fragrance and a delicious, rice-forward sweetness from the remaining lees. Moonlight is full-bodied and weighty on the palate with high acidity and amino acidity elegantly balanced with the sweetness of the residual rice. In terms of how thick this nigorizake is, it’s thick enough to feel the rice lees in your mouth but not so thick to noticeably change the viscosity of the liquid. The rice lees are also generally larger than a lot of nigorizake so it feels more like rice grains suspended in sake rather than a thicker overall liquid. The rice used is home-grown, Fukushima rice Yume no Kaori (Geek note: Yume no Kaori’s large shimpaku and low protein content means the residual rice will be sweeter). Moonlight is best served chilled and its thick & silky texture pairs wonderfully with spicy foods (try with coconut curry such as Goan fish curry)!
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Made expertly, in the traditional champagne method (second fermentation in the bottle), Pearl is a superb example of a medium-dry sparkling sake. It is made from rice grown on the brewery’s own farm and polished to 45% making this a Junmai Daiginjo – the highest class of sake. Pearl is also lightly cloudy and makes quite an impression when opened: the bubbles rise and gently mix the sake, turning it from clear to cloudy! Pearl has a delicate fizz with fine bubbles and an elegant, silky texture. Medium-light bodied with crisp green apple, pear & creamy peach flavours. Enjoy as an aperitif or paired with delicate flavoured canapés
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