Melbourne Sake Tachiminori 2022

Established in 2021 by Matt Kingsley-Shaw and Quentin Hanley, Melbourne Sake aims to make the best craft sake in Australia, for Australians, using only Australian products.

Melbourne Sake currently produces two sake: a Koshihikari and a Tachiminori rice bottling.
The absence of established milling comanies in Australia does mean that the style of local sake tends be a lot more lo-fi and rustic - more robust, savoury and umami compared to the cleaner styles we see in the rest of the market. With this in mind, their releases are exactly the same of spec - 90% milling, 25% koji, association yeast #9, and a 'low and slow' cool-temperature fermentation to help balance everything out - but use different locally-grown rice varietals to help showcase how these different sakemai bring different flavours to the end product.

For this release, Tachiminori2022, the rice is biodynnamically grown in Nimbin NSW. Expect white flowers and red fruit on the nose, and little more robust ricey grain character.