Horin Gekkeikan Sake

I have never considered myself a sake drinker. I have tried several different variants and haven’t found one I enjoy. Until now. Enter Horin Gekkeikan. Classified as a Junmai Daiginjo sake, it stands as the top 1% of all sake. While a lot of Gekkeikan sake is made in California, Horin is still made and exported from Kyoto, Japan. Coming in around the $15 mark for a 300ml bottle, this sake is quite a bit more expensive than a lot of it’s counterparts.

I could go into all of the details about the rice rolling and it’s special spring water but Gekkeikan-Horin-Junmai-Daiginjo-Sakeinstead, I’ll just tell you how it tastes. I chilled this sake for around two hours in the fridge and then poured it into ceramic sake cups. Sake has a very particular smell right off the nose. If you don’t know what I’m talking about, imagine a honeydew melon that was left out overnight and you wouldn’t be far off.

The first thing you notice when you drink it is a creamy, smooth texture. Some honeydew andĀ cantaloupe melon on the front end and a nice pear and lychee finish. I paired this wine with some stove-top pork chops and broccoli and they complimented each other very well. I imagine any lightly seasoned white meat or salad would go well with Horin as well as slightly sweet fruit such as apples or berries.

Horin Gekkeikan sake has changed my mind about sake. From it’s refreshing nose to it’s smooth texture, there was nothing about this sake that I didn’t like. While it’s price was a little high, the experience made it worth it. While I won’t have a constant supply of sake in my collection, when I do it will be Horin. I give this a solid 9.5 out of 10. A truly enjoyable drink no matter how you look at it.

2 thoughts on “Horin Gekkeikan Sake”

    1. Most sake needs to be warmed up because it makes certain things about it taste better but the makers suggest chilling higher end sake. I dont know the science behind it though.

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