Redweasel
10-29-2009, 06:23 AM
It would taste like this. (http://www.vinography.com/archives/2008/06/takasago_ginga_shizuku_divine.html)
It is deep winter. The snows lay heavy on the mountains of northern Japan. Cedar trees hang sparkling, dusted with ice, over frozen rivers and streams. The air is crisp, even crystalline in its stillness, and the white landscape yields only the slightest muffled sounds. In the heart of this winter landscape a strange sight emerges every winter. A huge igloo, constructed entirely of ice, filled with rotund canvas bags. From these somewhat alien shapes that hang suspended from the ceiling at minus 2 degrees Centigrade, drip solitary drops of a sake unlike any other in the world.
This strange midwinter landscape on Hokkaido, Japan's northernmost island, is the result of one of the more esoteric and regimented sake brewing processes found in Japan, and is constructed each year by the Takasago brewery to make their most precious product, a sake which they have appropriately named "Divine Droplets."
It is deep winter. The snows lay heavy on the mountains of northern Japan. Cedar trees hang sparkling, dusted with ice, over frozen rivers and streams. The air is crisp, even crystalline in its stillness, and the white landscape yields only the slightest muffled sounds. In the heart of this winter landscape a strange sight emerges every winter. A huge igloo, constructed entirely of ice, filled with rotund canvas bags. From these somewhat alien shapes that hang suspended from the ceiling at minus 2 degrees Centigrade, drip solitary drops of a sake unlike any other in the world.
This strange midwinter landscape on Hokkaido, Japan's northernmost island, is the result of one of the more esoteric and regimented sake brewing processes found in Japan, and is constructed each year by the Takasago brewery to make their most precious product, a sake which they have appropriately named "Divine Droplets."