Harimaji Sake

This Junmai Ginjo is produced in Hyogo Prefecture, in the heart of the Kansai region, where the temperate climate, with its cold, dry winters and hot summers, promotes the even maturation of sake rice. The rice paddies benefit from the influence of the surrounding mountains and from spring water renowned for its purity, originating from granite soils. These natural conditions provide an ideal environment for obtaining dense, starch-rich grains, perfectly suited to the production of precise and aromatic ginjo-style sake.

Harimaji Junmai Ginjo is produced from carefully polished sake rice to concentrate the starch-rich core, in accordance with the requirements of the ginjo style. With no added alcohol, it relies solely on the natural fermentation of the rice sugars, conducted at low temperatures to preserve its aromatic finesse. The mash is meticulously worked to achieve a pure and balanced profile, then the sake is filtered and adjusted to deliver a clear expression of the rice and Hyogo water.

This sake reveals notes of green apple , juicy pear , and white flowers , complemented by hints of cooked rice and light hazelnut . On the palate, the texture is silky and delicate , with a well-integrated freshness that extends the finish. Subtle citrus nuances and a touch of umami add depth and precision, offering a harmonious balance between aromatic intensity, purity, and drinkability.

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.