Jidai Okure Sake

Originating from Okayama Prefecture, in the heart of the Chūgoku region, this sake is born in a temperate climate characterized by hot summers and relatively mild winters. The rice paddies benefit from pure water flowing from the nearby mountains and fertile soils that promote even ripening of the grains. This combination of abundant sunlight and cooler nights at the end of the season results in a dense and balanced rice, particularly well-suited to the production of junmai ginjo-style sake with its precise aromatic expression.

Made using the traditional Yamahai method, this sake relies on a slow fermentation process that develops a pronounced acidity and a deep aromatic profile. The rice is carefully polished to a ginjo degree, then fermented with selected yeasts to preserve the purity of the flavor profile while allowing the wilder nuances typical of Yamahai to emerge. The absence of added alcohol enhances the junmai character, offering a clean structure and an authentic expression of the rice and water of the Okayama terroir.

This sake reveals notes of ripe apple , pear , and fresh banana , supported by more complex hints of toasted hazelnut , white mushroom , and sweet spices . On the palate, the texture is both full and silky, carried by a lively acidity that extends the finish. Umami nuances of dashi broth and toasted grains gradually emerge, providing a warm and lingering sensation, ideal for enjoying at a slightly warmed temperature.

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.