Made at Kinoshita Shuzō in Kyoto by Philip Harper, Japan’s first foreign-born toji, Ice Breaker turns the usual idea of delicate, easygoing natsuzake on its head. It is a Junmai Ginjo muroka nama genshu (60% polishing ratio), bottled unfiltered, unpasteurized and undiluted at a robust 17% ABV.
Made from local Nihonbare rice polished to 60%, it is rich and savoury, with fresh apricot, red apple and Bosc pear layered over earthy notes of seeds, tahini, turned earth and fresh grass. Its combination of concentration, acidity and umami makes it particularly good at the table.
Pour it over ice and let it become lighter as the cubes melt, or serve it chilled and lean into its richer side alongside grilled fish, roasted vegetables and other savoury dishes.
