Sake Junsei Yamada Nishiki Genshu

Originating from Hyogo Prefecture, this sake is born in the heart of a region renowned for cultivating Yamada Nishiki rice, benefiting from well-drained soils and cool nights that promote the slow maturation of the grains. The temperate continental climate, characterized by cold winters and hot summers, is moderated by the influence of the surrounding mountains. The local spring water, naturally soft and pure, plays a vital role in the sake's final balance, lending finesse and clarity to the texture while allowing for controlled and consistent fermentation.

This sake is made exclusively from Yamada Nishiki rice, carefully polished to a refinement of approximately 60%, concentrating the purest essence of the grain. The traditional kimoto method is used to prepare the starter culture, promoting the natural development of yeasts and lactic acid bacteria, which imparts depth and aromatic complexity. Slow fermentation at low temperatures is followed by bottling in the genshu style, without dilution with water, thus preserving the original richness and robust structure.

This sake reveals notes of rice water , fresh walnuts , ripe apple , and white flowers , supported by delicate touches of sweet spices and an umami nuance reminiscent of dashi broth . On the palate, the texture is full and velvety, carried by a controlled alcoholic richness that envelops the palate without heaviness. The balance between roundness and freshness lingers in a persistent, slightly saline finish that highlights the purity of the rice and the depth imparted by the Kimoto method.

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.