PROPERTIES:

By Itself

Cold

Food

Rich

Special

Sweet

Warm

TEMPERATURE

30-35°C, 35-40°C

on the rocks, 0-5°C, 5-10°C, 10-15°C

FLAVOUR CHART

IWC Gold Medal & Kura Master “Prix du Jury” 2020

Konishi Shuzo has been making sake for over 460 years so, naturally, they have ancient texts containing old sake recipes. Genroku Redux is a faithful recreation of one of these recipes from 1703. The Genroku Era dates from the ninth month of 1688 through third month of 1704 and is generally considered to be the Golden Age of the Edo Period, when arts and architecture flourished.

The style of sake consumed during this time was radically different from today. Firstly, technology to highly polish rice was not yet available and so very low rates of polishing were the norm (Genroku Redux is only polished to 88%!) and this meant there was far more protein, etc. left in the rice and this, in turn, fermented into rich, deep umami flavours. Second, due to the isolation of Japan during the Edo period, sugar was rather difficult to obtain and so, to satiate their taste for sweet things, the style of sake during this period became very sweet.

The 1703 recipe for Genroku Redux uses only half the amount of water compared with modern brewing methods, and ferments using natural yeast and natural lactic acid bacilli in wooden barrels. This results in a dark amber-coloured sake with thicker viscosity. Genroku Redux is like stepping back in time and trying sake from a bygone era.

Rich, bold & absorbing, this sake has notes of nuts, dried fruits, fig, brown sugar, liquorish & soy. Sweet, devilishly delicious & with buckets of umami, Genroku Redux can be enjoyed by itself straight, warmed or on the rocks. It also pairs well with rich, heavy flavours such as game & pate, also chocolate, nuts, mature cheeses & BBQ flavours.

Ingredients: rice, water, yeast, koji
Allergens: may contain gluten (discover why)

• MASTER SPECS
• ABV:17.8%
• Polishing Rate:88%
• SMV:-35
• Acidity Metre:3.3
• Amino Metre:3
• Rice:Yamada Nishiki