Junmaishu Sake

Originating in Japan, Sakehitosuji Junmaishu Junmai is produced in Okayama Prefecture, a region renowned for its relatively mild climate, with cold but moderate winters and sunny summers. The rice paddies benefit from abundant, low-mineral spring water, ideal for brewing sake. The well-drained soils and the temperature variation between day and night promote even rice maturation, resulting in dense, starch-rich grains perfectly suited to crafting this distinctive junmaishu.

This Junmaishu is made exclusively from carefully polished sake rice, without the addition of distilled alcohol, in accordance with the Junmai style. The degree of polishing aims to concentrate the starch-rich heart of the grain, while selected yeasts are used to conduct a slow fermentation at low temperatures, preserving aromatic purity and balance. Local soft water plays a central role in the final texture, contributing smoothness and precision. After fermentation and pressing, the sake is aged before bottling to harmonize structure and aromatic expression.

This sake reveals notes of cooked rice , toasted grains , and subtle nuts , complemented by hints of ripe apple , juicy pear , and white flowers . On the palate, the texture is both supple and silky , supported by a measured freshness that lengthens the finish. Subtle umami nuances of mushroom and delicate broth add depth and complexity, offering a harmonious, indulgent, and precise profile, equally enjoyable on its own or with a meal.

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.