Fuglen Sake Flight – Nature’s Harvest
As we are living in an era when we are increasingly concerned with the quality and origin of our food, as well as the sustainable, organic cultivation of produce, a return to a regional style of sake which utilises local raw materials has great appeal.
This autumn at Fuglen we will be celebrating nature’s bounty with a selection of three sake made using local cultivated, chemical free rice, and traditional, low intervention brewing techniques.
Savour the unique, terroir-driven flavour of these beautifully crafted sake at our Nature’s Bounty Sake Flight release party on Wednesday, October 21st.
Daina Tokubetsu Junmai Hiyaoroshi
大那 特別純米 ひやおろし
At Kiku no Sato, sake production begins in the fertile fields that surround their kura. This small family brewery is as equally committed to cultivating their own chemical free sake rice as they are to brewing flavoursome sake with that celebrates the terroir of their local area.
A gentle herbaceous aroma invites you into glass, where you are greeted by the gently matured flavour of sweet grains enlivened by a refreshing acidity. Departs with a clean dry finish and a lingering aftertaste of spicy cedar wood. Enjoy this sake at a range of temperatures: bright & crisp when chilled, with the flavour of the rice becoming more prominent as the sake is warmed. A sake to savour under the harvest moon.
Kiku no Sato Brewery, Nasu County, Tochigi – 菊の里酒造、栃木県須郡
Sake rice: Nasu County grown Gohykumangoku
Rice polishing rate: 57%
Sake Value Meter: +3
Shichi Hon Yari “Muu” Munouyaku (Organic) Junmai 七本槍 無農薬純米 無有 火入れ
This rich, deeply flavoured sake captures the spirit of Shiga area’s terroir, as well as the eco-mindedness of its modern craftspeople. Brewed from organic rice grown by the brewery & local farmers, then gently aged for 18 months to allow the flavours to settle & mature.
Ambrosial notes of sweet, mellow rice & malted grains on the nose. Full-bodied with well structured acidity and a dry finish. Enjoy chilled in a wine glass to enjoy its brisk, refreshing acidity, or serve at 45C for a mellower, comforting expression. Pair with lean grilled meat or river fish.
Tomita Brewery, Shiga – 冨田酒造、滋賀県
Sake rice: Locally grown Tamasakae (by brewery & local farmers)
Rice polishing rate: 60%
Daigo no Shizuku Bodaimoto Junmai Muraoka Nama Genshu
奥播磨 春待ちこがれて 山廃純米 生酒
Made using the ancient bodaimoto brewering method first developed the temples of Nara, in which the sake is fermented naturally by airborne yeasts, with organic rice which is grown by the brewery in their own fields. Unpasturised, unfiltered, undiluted and completely additive free, this is a pure, artisan sake with a flavour that is beyond compare.
Cloudy in the glass, with a soft creamy hue, its has a heady aroma of pear, yeast and sweet koji rice. Its dynamic flavour of sweet fruit and pickled ume plum, and grapefruit like acidity dance across your palate. A perfect companion for cheese at the end of an mid-autumn meal.
Terada Honke , Chiba – 下村酒造、兵庫県
Sake rice: Locally grown organic Koshihihari
Rice polishing rate: 90-93%
原料米: 千葉県産 無農薬 コシヒカリ