Aroma (less-more): ★★★★☆
Flavor (less-more):★★☆☆☆
Sweetness (sweet-dry):★★★☆☆
Texture (soft-hard):★☆☆☆☆
Finish (short-long):★☆☆☆☆
Prefecture: Hyogo
Rice: Yamadanishiki
SMV: +1
Polishing ratio: 35%
Alcohol: 16%
Amino: N/A
Acidity: N/A
Yeast: N/A
Filtered: Yes
Pasteurized: Yes
Fermentation Method: Sokujo
Catergory: Junmai Daiginjo
 
Hyakumoku, the first new brand in 130 years launched in April 2016 by the 360-year-old Kiku-Masamune Sake Brewery Co.
On December 7...a limited edition product with the brand's highest specifications, "Hyakumoku FUTURE Junmai Daiginjo 720ML bottled" will be unveiled for the first time in a limited edition of 2,000 bottles.
 
【The Best of Sake Rice】
Junmai Daiginjo "Hyakumoku FUTURE," the Highest Spec Junmai Daiginjo Brewed with Extravagant Special A Yamadanishiki.
We introduce "Hyakumoku FUTURE," a junmai daiginjo brewed by Kiku-Masamune, a long-established sake brewery in Nada, using luxurious Yamadanishiki from the Special A district. 
 
Hyogo Prefecture, where Kiku-Masamune is located, as you all know, is one of the most famous sake-producing regions in Japan. It is also a major production center of Yamada-Nishiki, the king of sake rice. Among such major production areas, there is an area called "Special A District" that produces especially superior Yamada-Nishiki.
 
Yamada-Nishiki was developed in 1936 at the Hyogo Prefectural Agricultural Experiment Station, and has a long history among the sake rice varieties currently on the market. After a long history, Yamada-Nishiki is now produced all over Japan, but the best quality is considered to be produced in Hyogo Prefecture, especially in this "Tokushu A" area.
 
Despite its popularity as a sake rice, Yamada-Nishiki is a difficult variety to grow because of its slow maturation and tendency to fall over. The ideal conditions for growing Yamada-Nishiki are terraced rice paddies at high elevations with a large temperature range between day and night and little precipitation, and black clay soil.
Only a limited number of breweries can produce sake with special A Yamada-Nishiki
The area designated as a special A district includes Yokawa-cho in Miki City, located on the west side of Mt. Rokko, and parts of Tojo-cho in Kato-shi, and a part of Yashiro-cho is considered a "grand cru" (special-class vineyard) in the French wine industry.
 
In this area, there is a long history of mutual support between rice farmers and sake breweries through the "village rice system（村米制度）", a kind of contract farming system. I once had a chance to talk with Honda Shoten, a brewery in Hyogo that is also famous for its "Tatsuriki" brand, about the history of this village rice system, which was very interesting.
 
This village rice system is still in place today, but for some reason, there are only a few breweries in Hyogo Prefecture that continue to operate under this system, and it is rare to find a brewery like Kiku-Masamune that has continued to operate under this system for as long as it has. Conversely, only a very limited number of breweries in Hyogo Prefecture are able to make sake using the special Yamada Nishiki from this special A district.
 
Kiku-Masamune uses this special terroir, so to speak, grand cru Yamadanishiki, to develop its "Hyakumoku" series brand, which is limited to limited areas.
 
Hyakumoku FUTURE" is a luxurious junmai daiginjo-unfinished sake made from this special Yamadanishiki rice polished to 35%. The sake is made to the highest specifications by taking the time and effort to ferment the moromi for as long as 35 days, so you just have to try it.
 
 
I wanted to bring out the aroma, so this time I prepared a glass for daiginjo. I used a daiginjo glass from Riedel's "O" series.
If you do not have a daiginjo glass, you can also use a wine glass to enhance the aroma.
When poured into the glass, it has a gorgeous aroma. The aroma is fruity and slightly tropical, like peaches. The initial mouthfeel is very light and smooth, but later a firm rice flavor spreads in the mouth. The lingering aftertaste softly continues, and the full flavor of the rice can be fully enjoyed in this deep cup.
 
Generally, unfiltered sake has a powerful flavor with a strong assertion of rice flavor, but this one is elegant and well-calculated to harmonize with meals. It is the kind of sake that makes you want to spend a luxurious time with delicately seasoned Japanese food. This is a bottle that you should definitely use for drinking at home on special occasions.