Spirit

Azumatsuru Yamadanishiki Junmai Daiginjo Sake

Azumatsuru Yamadanishiki Junmai Daiginjo Sake is a premium sake that highlights the exquisite craftsmanship of the brewing process. It is produced using Yamadanishiki rice, a highly regarded variety known for its ability to yield delicate and flavorful sake. The brewing process starts with careful polishing of the rice, where it is milled to a degree that removes the outer layers, resulting in a rice grain that is pure and rich in starch—the key component for fermentation. The milling rate for this particular sake can be as high as 50%, which is crucial for achieving a refined taste profile.

ABV

15.5

Introduction

Tasting Notes

Azumatsuru Yamadanishiki Junmai Daiginjo Sake presents a fragrant bouquet with notes of ripe pear, apple, and subtle floral aromas. Upon tasting, it reveals a smooth and well-rounded body that balances sweetness with umami. The flavor profile is complex yet harmonious, showcasing a creamy texture complemented by hints of melon and a delicate finish that lingers pleasantly on the palate. The sake’s crisp acidity adds a refreshing quality, making it an exemplary representation of a high-quality Junmai Daiginjo, suitable for those who appreciate nuanced tastes.

History

The origin of Azumatsuru and its commitment to quality can be traced back several generations, with the brewery having roots that go deep into the traditional sake-making history of Japan. Established in the region, the brewery has mastered the techniques passed down through centuries, adapting and innovating to create unique flavor profiles that reflect the terroir of the area. Its use of the Yamadanishiki rice variety, known among sake enthusiasts for its superior characteristics, has positioned Azumatsuru as a respected name in the world of sake, celebrated for its artistry and dedication to excellence in brewing.

Fabrication Process

The production of Azumatsuru Yamadanishiki Junmai Daiginjo Sake involves several meticulously executed steps that ensure top-quality results. It begins with the selection of premium Yamadanishiki rice, which is then polished to remove the bran and obtain the starchy core. After polishing, the rice is rinsed and soaked in water, allowing it to absorb moisture before steaming. Steaming is done carefully to achieve the ideal texture, which facilitates fermentation. Once prepared, the rice is combined with koji mold, which is crucial for converting starches into sugars. This mixture is allowed to incubate, leading to the development of koji rice. Subsequently, the koji is blended with yeast, steamed rice, and water in a fermentation tank. This mash undergoes fermentation for several weeks, during which yeast produces alcohol and carbon dioxide. After fermentation, the sake is pressed to separate the liquid from the solid remains. The resulting sake is then clarified, filtered, and pasteurized, ensuring its stability and cleanliness without sacrificing flavor. The final step involves bottling, where meticulous care is taken to retain the sake's delicate flavors and aromas. The whole process reflects the dedication to craftsmanship and tradition that characterizes Azumatsuru's approach to sake brewing.