Photo: Koro Daiginjo

I never say no to the opportunity to enjoy nihonshu. This week, when an afternoon meeting turned into a sake affair, I was so happy I could stick to my discipline. Immediately after the green rectangular bottle showed up, I cried “YES!” to the temptation to taste what’s described as the Gift from the God of Sake.

The whole experience with Koro Daiginjo 18BY, which was brewed a bit over two years ago, was heavenly. It was one of those intense moments all my senses were trying to enjoy every second with the nectar in the green bottle. Condensation built up on a tiny glass choko immediately giving a moment of relief from the summer heat and humidity. When brought up to the nose, it started with an elegant note. It looked almost glossy. With the first sip, deep matured fruitiness and umami with silky texture unfolded. In the middle it was almost a controlled burst, then the finale with balance. This daiginjo, even aside from its significance in sake brewing history, truly stands out.

Koro is brewed by Kumamoto-ken Shuzo Kenkyujo which originally started as the Kumamoto Prefecture Sake Research Center. The Number 9 kobo, or yeast, they developed in 1943 is almost a synonym for ginjoshu. Down the years, it was a part of the formula most breweries followed in pursuit of awards.

The other major development … was the discovery of a yeast strain that is still today the most commonly used yeast for ginjoshu. Known as Number Nine, this yeast creates as its byproducts the kinds of acids, esters and other ditties that give ginjo-shu its fruity, lively fragrance. –Quoted from Gifts from the god of sake by John Gauntner

That afternoon, I found myself thinking “No more!” because I had to meet some friends afterward and I could not show up tipsy. But I could not resist the refills-second, third… until we finished the bottle. You know that feeling of “I shouldn’t, but I cannot help it”. I guess I totally fell in love with Koro. This one is going to be one of the sake of my life.

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