| Brand | Imayo Tsukasa |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 17% |
Product details
Imayo Tsukasa Koi is a premium sake produced by the Imayo Tsukasa brewery, renowned for its high-quality sake, located in Niigata Prefecture, Japan. Imayo Tsukasa Koi is classified as a Junmai Daiginjo sake. Imayo Tsukasa Koi represents the pinnacle of Junmai Daiginjo's sake craftsmanship, offering a sophisticated and enjoyable drinking experience with its balanced flavors, elegant aroma, and smooth texture.
In the past, sake was a precious commodity due to the scarcity of rice, its main ingredient. To maximize profits, many sake breweries diluted their product with water before selling it to liquor stores, which further diluted it before reaching consumers. This practice resulted in sake that was so watered down that goldfish could swim in it. However, Imayo Tsukasa sake brewery stood apart by refusing to dilute its sake, a decision highly valued by liquor dealers. Known as "Nishikigoi," Imayo Tsukasa's sake embodies their commitment to producing a dignified and majestic product. Packaged in bottles resembling Nishikigoi and accompanied by decorative cartons, the sake not only serves as a beverage but also as a symbol of Japanese craftsmanship and culture, aimed at sharing Japan's allure with the world through its collaboration with Nishikigoi.
Rice: Japanese Domestic Rice | Polishing Ratio: 50%
The aroma is fragrant and complex, showcasing fruity and floral notes alongside subtle rice undertones. The sake has a delicate, nuanced flavor with a smooth texture, fruity notes like apple, pear, and melon, and floral undertones. It's elegant and well-balanced, with a touch of sweetness and a clean finish.
Imayo Tsukasa Koi is best enjoyed chilled to around 5–10 °C (41–50 °F) to preserve its delicate flavors and aromas. This sake pairs well with a variety of dishes, including seafood such as sushi and sashimi, grilled fish, and light poultry dishes. Its delicate flavors complement rather than overpower food, making it versatile for many cuisines.
Imayo Tsukasa, an All Pure Rice Sake Brewery, aims to be an "only junmai" company, focusing on producing high-level sake with premium options like Junmai Daiginjo, Junmai Ginjo, and Junmaishu. Imayo Tsukasa uses 100% high-quality Niigata rice for all sake production, except for one sake. The company uses proven techniques to monitor the rice at every stage of production.
Water plays a vital role in sake-making, especially in the final stages when water is added to the product. The choice of water source depends on taste, smell, and purity, with iron and manganese breaking down liquor production. To ensure the best taste and purity, Imayo Tsukasa upgraded from using tap water to the Niigata mountain water of Suganatake, which is known for its delicious taste. The company values the importance of using pure water in sake making, ensuring the sake is not overly sweet or alcoholic. 
