Can sake really taste like whisky?
Sounds strange? And that is precisely why Ninki Taru Barrelled Junmai Ginjo is such an interesting example of how much can be hidden behind the word sake. It is still traditional Japanese Nihonshu, but thanks to the use of wood, its aroma and flavour take a completely different direction from most classic sake.
First, fresh sake is brewed in cedar Taru vats. Then, once production is complete, it spends a short period in cedar barrels. The wood imparts its own aroma and character to the sake, creating notes that may bring to mind a very fresh, young whisky.
This is not sake blended with whisky, nor is it distilled sake. The uniqueness of Ninki Taru comes entirely from the traditional use of Japanese cedar. The producer uses wooden tools and vats made from aged cedar, while traditional production methods are one of the foundations of the brewery's philosophy.
If you are just discovering sake, Ninki Taru reveals one of its most surprising sides. It is a drink that manages to be distinctly Japanese, deeply traditional, and completely unexpected at the same time.
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