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Kokumi Sake 101 Our Brewery, Our Craft • The Kokumi Brewery is located in the North Kanto region, Gunma Prefecture-about 100 miles north west of Tokyo. • This area is well known for its pure mountain spring water, and high-quality rice which has been dedicated to the Emperor. • Built in 1994, Kokumi Brewery has combined modern technology with traditional crafting methods to create one of the finest sakes of Japan. The Meaning of Kokumi Kokumi = The Sixth Taste • 1. sweet • 2. sour • 3. bitter • 4. salty • 5. umami • 6. kokumi • Kokumi is a Japanese word can be roughly translated as "heartiness," and does not have a taste of its own but enhances other tastes. • Kokumi Compounds: calcium, protamine, L-histidine (amino acid), and glutathione. • Kokumi compounds can be found most prominently in the internal fluids of fish. The East Asian/Japanese diet contains many foods that are rich in kokumi. (Reference: www.smithsonianmag.com/arts-culture/the-kokumi-sensation-78634272/ ) Tokubetsu Junmai Tokubetsu = “Special” • Indicates the use of highly polished, very special sake rice. • Superior to a regular Junmai sake, but inferior to Ginjo/Junmai Ginjo sake. • Type of sake: Tokubetsu Junmai • Type of rice: Miyama Nishiki • Polishing rate: 60% • Sake Meter Value: +4 (Dry) Daiginjo Ginjo 50%~ 60%-50% Tokubetsu Junmai Junmai Nigori Unfiltered 70%~60% What is this fish? Gyotaku “Fish Rubbing” Art • • Gyotaku (from gyo "fish" + taku "rubbing") is the traditional method of Japanese fish printing, dating from the mid-1800s. This form of nature printing may have been used by fishermen to record their catch, but it has also become an art form on its own. Wikipedia Representative of the essence of Kokumi-that hidden taste of “heartiness” that resides in fish. Also represents the Japanese rural/riverside/fishing culture. Gyotakuartist.com Tasting Notes Gold Medal, 93 points “Exceptional” Best Buy At The 2013 World Sake Challenge Bright aromas of baked apple, Asian pear, rice pudding, and dried flowers with a medium/full-bodied, silky honey finish. This savory, umami-driven sake is a perfect partner to tempura, sushi and sashimi. Serve cold. (Beverage Tasting Institute, Chicago)