Winemaker Notes
Truly a locally-produced sake. It is made with the local Ginginga rice which took over eight years to develop and perfect. The water, yeast, and brewing team are also all from Iwate prefecture.
The explosive nose of this medium-bodied sake exhibits a slight wood spice and floral aromas that quickly move towards apple compote and lively citrus notes akin to lime rind. From green fruit flavors upfront to a creamy mid-palate with some super ripe cantaloupe and honeydew, the mild acidity allows the minerality to exert itself on the finish.
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
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.