Noguchi Naohiko Institute Classic Edition Yamahai 2018

This sake comes from Komatsu, in Ishikawa Prefecture, in western Japan, on the Sea of Japan coast. The brewery is nestled in greenery, in the hills above the town, at the foot of the sacred Mount Hakusan, whose pure waters are used for brewing. The rices, Aiyama and Yamada Nishiki, come from Hyogo Prefecture.

It is made with 69% Aiyama and 31% Yamada Nishiki, polished until only 55% of the grain remains. The rice is washed, soaked and then steamed, and part of it is used to grow the koji. The yeast starter follows the traditional yamahai method, then fermentation takes place at low temperature. The sake is filtered without activated charcoal and is undiluted.

This sake reveals notes of melon, anise, fennel, flour, cereals, cooked rice, pear and mushroom. The bouquet is translucent and clean, carried by real freshness. The palate is balanced without being too powerful, with a marked umami and a fairly long finish.

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.