Tsuki no Katsura Junmai "Iwai 88"

Masuda Tokubee contracts directly with Fushimi based farmers for the Iwai rice used in this sake. They've chosen to only minimally polish the rice down to 88%, to preserve the distinct umami and sweetness Iwai has to offer. This sake is made with the tomizu method, meaning 10 parts water to rice instead of the modern recipe of 12 parts, resulting in a dense, full bodied brew that highlights Iwai's equally full character. Iwai 88 is the updated take on Tsuki no Katsura's Iwai Junmai, which boasted slightly more polish (80%), and a crisp astringency. This new take feels more modern- bolder in its expression of sweet and savory. As we transition out of Summer, waking up to cooler mornings, but still getting occasionally blasted with 90°F heat, Iwai 88 is reminding me of all there is to look forward to in Fall. I get notes of maduros (fried sweet plantains), Tahitian vanilla, Portuguese egg tarts, and short bread. Gently warmed, the dim sum dessert cart vibes give way to a gentle, dashi-li