Kinrei Sake

Crafted in Japan, this Junmai Ginjo sake originates in an environment where the rice paddies benefit from a contrasting climate, characterized by hot, humid summers and cooler winters. The well-drained soils and abundance of pure spring water provide ideal conditions for growing sake rice, allowing the grains to mature evenly. These natural factors, combined with a significant temperature difference between day and night, promote the development of delicate aromas and a balanced structure in the sake.

This Junmai Ginjo is made from carefully polished sake rice to concentrate the heart of the grain, in accordance with the requirements of its appellation. The rice is washed, soaked, and then steamed before being inoculated with koji, a key step that transforms the starch into fermentable sugars. Fermentation takes place slowly at low temperatures with selected yeasts, without the addition of alcohol, to preserve the aromatic purity and delicate texture. After fermentation, the sake is pressed, filtered, and aged before bottling.

This sake reveals notes of ripe pear , green apple , and white flowers , enhanced by hints of cooked rice , light banana , and a subtle nuance of fresh walnut . On the palate, the texture is supple and silky, with a measured roundness supported by a discreet freshness. The flavors remain clean and harmonious, lingering on a crisp, delicately umami finish that naturally invites pairing with food and prolongs the sensation of purity.

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.