Kurumazaka Sake

Originating from the Nara region in the heart of Kansai, this sake is born in a hilly landscape with a relatively mild climate, characterized by hot summers and cool but moderate winters. The rice paddies benefit from abundant spring water from the surrounding mountains, renowned for its exceptional purity and balanced mineral content. These natural conditions promote even ripening of the sake rice, resulting in dense and uniform grains, ideal for a slow and precise fermentation, while preserving a clear expression of the terroir and remarkable aromatic clarity in the final sake.

This Kimoto Junmai is crafted using the traditional Kimoto method, which relies on a lengthy manual process to naturally develop acidity and aromatic complexity. The sake rice is carefully polished to retain only the heart of the grain, then fermented at low temperatures with selected yeasts to promote a pure and balanced expression. No added alcohol is used in this Junmai, highlighting the inherent richness of the rice and the precision of the brewing process, resulting in a structured and harmonious sake.

This sake reveals notes of cooked rice , fresh walnuts , and toasted grains , enhanced by delicate hints of ripe apple and white flowers . On the palate, the texture is both ample and silky, supported by a well-integrated acidity that extends the finish. Umami nuances of mushroom and light broth gradually emerge, adding depth and persistence, while a subtle milky sensation and a fine mineral salinity complete a precise, indulgent, and remarkably harmonious whole.

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.