The Miyoshi Kuro (black), subtitled Kodai-no-Karakuchi or “old-school dry”, is a throwback to a different era of sake, a super-dry sake with a high polishing ratio of 90% that is at once crisp but also packed with rich umami flavor and texture. The dry profile shows off locally grown Yamada Nishiki’s full offering instead of polishing away all the flavor as another local brewery might. A bit of a spicy punch.

Serve chilled in a wine glass or try hot in a choko to bring out its umami profile even more.

Established in 1897, Abu-no-Tsuru Shuzo lies on the northern coast of Yamaguchi Prefecture. Inactive for 30 years after closing its doors in 1983, it was was resurrected by current president-toji Ryutaro Miyoshi. Born the same year the brewery closed, Miyoshi’s childhood years were spent estranged from the sake business. Fate drew him back – following an opportunity to work a single brewing season in Chiba, one thing led to another, and he revived Abu-no-Tsuru Shuzo in 2017. Having risen from the ashes, the brewery is building a modern style with fresh tastes and slick labels inspired by Miyoshi’s training as an interior designer.

http://abunotsuru.jp/