Natsu no Omoide 2000

Natsu no Omoide translates to ‘memories of summer’. This version was fermented in 2000 utilising a rare strain of yeast known as the ‘100 year yeast’ that had been stored and propagated at the Tokyo University of Agriculture for over 100 years. Kuniko Mukai (Toji at Mukai Shuzo) was given the yeast by her professor at university as a parting gift on completion of her brewing studies. Kuniko formulated a plan for brewing sake using this yeast and chose Gohyakumangoku rice to make a special one-off product. The outcome of this fermentation created a vibrantly rich and acidic style of sake that Kuniko then aged for many years. Now 20 years of ageing later she is the creator of an exceptional and unique sake, like nothing else anywhere. It has an oxidative and complex nose with an umami rich palate of sweet and sour apricot, prune and vanilla. The finish is looong, dry and complex with bitter caramel and woody nuances.

Simply stunning contemplative sake from one of Japan’s brewing stars.