Inishie : Maboroshinotaki 2009

Tasting characteristics and advice for Inishie’s Maboroshinotaki 2009

Tasting

Nose

On the nose, aromas of toasted almond and dried shiitake unfold, alongside notes of puffed rice and yellow melon. Creamy butter nuances mingle with floral and fruity touches, including a distinctive sweet banana note.

Palate

The palate stands out for its bright acidity. Montmorency cherry and kumquat come through, with a pronounced bitterness and notes of oat bran. The finish is marked by puffed rice and lingering walnut notes.

Pairings and tasting occasions

This vintage sake, with a profile reminiscent of a dry white wine, is best enjoyed chilled. Its bright acidity and complex aromas make it an ideal companion for a contemplative tasting.

A vintage sake from Honshū-Toyama with a complex profile

Inishie, a Japanese house specializing in exceptional koshu

Founded in 2017 by Yasumura in Japan, in the Honshū-Toyama region, Inishie has specialized in crafting koshu, these exceptional vintage sakes. The House stands out for its singular approach to aging, keeping its sakes at ambient or even higher temperatures before bottling, thereby promoting the characteristic Maillard reaction. This method produces spirits capable of aging for ten to thirty years, or even longer. Under the leadership of its founder Yasumura, the current owner, Inishie offers rare vintages dating back to 1983, revealing complex aromatic profiles reminiscent of dry white wines, with notes of toasted nuts and a remarkable bright acidity.

The Maboroshinotaki 2009, an aged ginjo sake

The Maboroshinotaki 2009 is a vintage sake in the ginjo category, made from gohyakumangoku and tentakaku rice polished to 60%. Unlike traditional sakes meant to be enjoyed young, this 2009 vintage benefited from extended tank aging at ambient temperature. This specific aging method promotes the Maillard reaction, giving the sake complex aromas of toasted nuts and a structure reminiscent of dry white wines. As sake oxidizes only very slowly, this koshu can be kept for long periods, gradually revealing ever more sophisticated aromatic profiles over time. Bottled at 18.6% alcohol in a 375 mL format, this vintage perfectly illustrates Inishie’s expertise in the art of aging sake.