Kenroku Zakura Hiru Sake

Produced in Ishikawa Prefecture, in the heart of Kanazawa, this sake originates from a temperate maritime environment characterized by snowy winters and relatively cool summers. The rice paddies benefit from pure water flowing from the surrounding mountains and a temperature range that promotes the slow and even ripening of the grains. This humid yet cool climate results in rice with a dense texture and a high starch content, ideal for precise fermentation, resulting in a delicate and balanced aromatic profile.

This Junmai Ginjo is crafted from high-quality rice, carefully polished to achieve a starch-rich core, in accordance with the Ginjo style requirements. The degree of polishing aims to concentrate the aromatic purity while preserving the expression of the Ishikawa terroir. Fermentation is conducted at low temperatures with selected yeasts to encourage the development of fruity and floral notes, without the addition of alcohol, in order to maintain a natural texture and an authentic expression of the rice.

This sake reveals notes of white flowers , crisp apple , and juicy pear , supported by delicate hints of cooked rice and light cereal . On the palate, the texture is silky and elegantly velvety , with a controlled freshness that extends the finish. Subtle nuances of stone fruit and a touch of umami bring depth and harmony, offering a sensation that is precise, delicate, and persistent.

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.