Konteki Junmai Daiginjo: The Epitome of Purity
Higashiyama Shuzo
Higashiyama Shuzo is located in southern Kyoto city, the famous Fushimi sake district. The master brewer is Yasuo Hosaka, who is Nanbu Toji (one of the three major schools in sake making) with more than 40 years experience in making sake. The master brewer and his team respect the traditional style of sake brewing, and the taste of Higashiyama's sake is very classical and authentic. There are four brands in Higashiyama Shuzo: Konteki, Rosanjin, Rikugen and Rakuden.
Each rice variety has its own flavor characteristics, and the brewery strives to bring that out in their sake flavour. For example, a specially cultivated Yamadanishiki rice from Tottori prefecture is used for Konteki, while Rosanjin is made with Iwai rice from Kyoto prefecture. This is very helpful when establishing the differences among the brands. The color of Higashiyama produced sake is not transparent, but light bright yellow because it is filtered very gently to maintain the original sake flavor.
As with all Fushimi breweries, Higashiyma Shuzo can take advantage of the spring water here called "Fushimizu". It is medium hard water, which contains potassium and calcium in good balance. 80% of sake is water, so Fushimizu is an essential ingredient in Higashiyama's sake.
Konteki Junmai Daiginjo
Konteki is the flagship brand of Higashiyama Shuzo. The taste of Konteki is rich and aromatic due to the use of specially cultivated Yamadanishiki rice, which is grown in Tottori prefecture.
The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. It begins with a bouquet of bright floral aromas, and then comes the velvety and dangerously smooth finish. This is a great sipping sake but also a wonderful companion to a scallops, pork and other light meats.
Higashiyama Shuzo is located in southern Kyoto city, the famous Fushimi sake district. The master brewer is Yasuo Hosaka, who is Nanbu Toji (one of the three major schools in sake making) with more than 40 years experience in making sake. The master brewer and his team respect the traditional style of sake brewing, and the taste of Higashiyama's sake is very classical and authentic. There are four brands in Higashiyama Shuzo: Konteki, Rosanjin, Rikugen and Rakuden.
Each rice variety has its own flavor characteristics, and the brewery strives to bring that out in their sake flavour. For example, a specially cultivated Yamadanishiki rice from Tottori prefecture is used for Konteki, while Rosanjin is made with Iwai rice from Kyoto prefecture. This is very helpful when establishing the differences among the brands. The color of Higashiyama produced sake is not transparent, but light bright yellow because it is filtered very gently to maintain the original sake flavor.
As with all Fushimi breweries, Higashiyma Shuzo can take advantage of the spring water here called "Fushimizu". It is medium hard water, which contains potassium and calcium in good balance. 80% of sake is water, so Fushimizu is an essential ingredient in Higashiyama's sake.
Konteki Junmai Daiginjo
Konteki is the flagship brand of Higashiyama Shuzo. The taste of Konteki is rich and aromatic due to the use of specially cultivated Yamadanishiki rice, which is grown in Tottori prefecture.
The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. It begins with a bouquet of bright floral aromas, and then comes the velvety and dangerously smooth finish. This is a great sipping sake but also a wonderful companion to a scallops, pork and other light meats.
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