Sake Edo No Haruzake Nigori

Produced in Shizuoka Prefecture, at the foot of the Southern Japanese Alps, this sake benefits from a temperate climate, characterized by relatively mild winters and humid summers, ideal for rice cultivation. The rice paddies benefit from pure meltwater from the surrounding mountains, renowned for its exceptional softness and low mineral content, perfect for brewing. The maritime influence of the Pacific Ocean brings cool breezes that promote even ripening of the grains and contribute to the natural balance of this nigori, which has a delicate yet assertive character.

This Yamahai Junmai is produced without the addition of alcohol, using a traditional starter culture method that prioritizes the natural development of yeasts and lactic acid bacteria, resulting in depth and complexity. The sake rice is polished to concentrate the starch core, then slowly fermented at a low temperature. Bottling is done with some of the lees retained, giving it a slightly cloudy nigori profile. The entire process aims to preserve the aromatic richness while maintaining a full and harmonious texture.

This sake reveals notes of cooked rice , coconut milk , and fresh yogurt , complemented by hints of ripe banana and juicy pear . On the palate, it is both smooth and velvety, carried by a milky sweetness balanced by a subtle acidity. More umami nuances of nuts and toasted grains linger on the finish, offering a comforting and flavorful sensation that lends itself to a variety of food pairings.

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.