Winemaker Notes
Brewing sake since 1637 when Gekkeikan’s founder, Jiemon Okura, established his sake brewery in the town of Fushimi, a location just south of Japan’s ancient capital city Kyoto, well-known for its abundant and high-quality water. Access to the ideal ingredients combined with a convenient location enabled Okura and his successors’ business to thrive in the years that followed.
In 1905, the brand name Gekkeikan (meaning “crown of laurel”) was adopted as the company’s formal pledge to excellence. Through this commitment, the company became a true leader in the industry and pioneered a number of research and innovative breakthroughs. Centuries of experience and the successful results of their research endeavors have enabled Gekkeikan to become one of the world’s most popular brands. Though sake may have evolved over the centuries, Gekkeikan’s passion for pleasing the sake connoisseur remains unchanged.
Since the categories of saké are established not by rice variety, but by their polishing or milling percentages, the saké with the lowest milling requirement, at no less than 30% milled, is simply called Junmai. This means that so that 70% of each rice grain remains. It is solely made of water, koji mold, yeast and rice. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation. Pair Junmai with rich flavors and heavily seasoned dishes like pork belly, teriyaki, smoked salmon and furikake.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.