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"Cowboy" comes from a little three-person family brewery in Niigata. It's just Shiokawa-san, his wife, and his cousin making this magic happen.
Shiokawa-san came up with this sake simply because he loves dining at steakhouses, where usually everyone goes for the red wine. The brewer challenged himself to come up with a sake that would suit steakhouse fare, and has crafted this one accordingly: nice acidity, big body, rocking umami, and a beefy 19% alcohol. The whole thing drinks round and smooth though, despite the seeming power behind it.
Straw, leather, wood, and cocoa lead the way on the nose. Chocolate, blackberry, and nuts fill in on the palate. The finish is long.
This sake is made for hearty grilled meat dishes, like steak and game. But it really works with seafood dishes as well, particularly shellfish. Cowboy shows quite nicely when it's warmed a little.
