The Toji Series Edition II
In the winter of 2022, Daimon launched 'The Toji Series Edition II', a follow up act from the The Toji Series Edition 1 Junmai Daiginjo in 2021. The Edition 1 was an incredible, limited run that was highly sought after by sake enthusiasts around the world! Even Sotheby's had listed bottle No.0001 for auction (Lot 5087)!
Daimon gathered valuable feedback from sake connoisseurs and drinkers, to create " Edition II"! As the name suggests, the "The Toji Series" sake was developed and brewed by Daimon's Toji(chief brewmaster). With years of professional experience and an innate sense of sake, they have designed the secret blending recipe that adds to the "Edition 1's" unique flavour! This new formula has added an unexpected blend of sake to bring sake fans an even more luscious taste.
'The Toji Series' is in a class of its own, it is very rare that a sake can be aged further by the collector. You can enjoy its unique mature flavour as it is, or further age it in the same condition of aging fine wines! This in turn creates a 'The Toji Series edition II' that is unique to you!!!
'The Toji Series Edition II' is limited to 1,000 bottles world-wide, and comes in a white swing-top sake bottle which is then packed in a cedar wood box. Each bottle is individually numbered, a collectible for connoisseurs!Tasting Notes:
The color is of a beautiful light amber. On the nose there are notes of Matsutake mushroom and hints of charcuterie. The palate is refreshing, slightly dry, citrus rind that evolves into notes of rice, earthiness and with slight umami. The finish is medium in length with subtle dark chocolate notes. An elegant sake that grows in complexity the longer it sits on the palate, delicious on its own or with refined cuisines.
- Grilled Meats/ Robatayaki
- Strong Flavoured Sushi
- Cured Meat
- Rich Meat Dishes
- Risotto (Mushroom or Seafood)
- Digestif (in a sherry glass)
|Sake meter value
Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.
This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.
Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).
Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.
Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.
Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.
Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.
Nama Zume :
Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.
After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.
Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods
After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.
Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.
Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.
Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")
We will add to this list as it goes.