Takahiro Nagayama "Noble Arrow"
Brewmaster Taka-san loves Burgundy, particularly Chablis. He spent years making wine in Burgundy, working with organic winemaker Phillipe Pacalet before taki...
Brewmaster Taka-san loves Burgundy, particularly Chablis. He spent years making wine in Burgundy, working with organic winemaker Phillipe Pacalet before taking over the family sake brewing business as the 4th generation brewmaster. Since then, he's sought to bring some of the thinking and values behind some of the worlds most outstanding wines into the world of sake. Taka-san is particularly interested in the French concept of "terroir" that has taken hold in the wine world, and vaguely means that wine possessing terroir is able to communicate to the drinker some intangible but unmistakable aspects of the place it was grown. (This hasn't really been a thing in Sake World.)
Taka-san's "Noble Arrow" project is aimed at defining what "terroir" can mean for sake. The brewery has taken on an estate-model, and grows their own rice, mostly organically, without the use of chemical pesticides. Further, the rice they grow is planted specifically in limestone rich soils. Even further, they source water from a specific nearby spring that emerges from limestone cliffs. Taka-san's even gone so far as to emulate Wine World by putting his name on the sake. (This just isn't done in Sake World.)
The resulting sake? A creamy and mineral palate is balanced by lean and precise acidity. Sweet lime, melon and fresh herbs notes carry through in the aromatics. The astringency and bitterness is light and pleasant. The sake overall is dry, light, and fresh, and easily suited to pairing with shellfish (Hello, Chablis. Yes, Taka-san says hi.)
Drink Taka's Noble Arrow either chilled or room temp.
The sake is made from Yamada Nishiki and Hattan Nishiki rice milled to 60%. Alcohol is at 15.5%.
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