Sake Concentration H

Originating from Mie Prefecture in central Japan, this sake is produced in an environment of hot, humid summers and relatively mild winters, promoting even rice ripening. The rice paddies benefit from the influence of the surrounding mountains and an abundance of pure groundwater, essential for producing a balanced mash. The combination of well-drained soils and significant temperature variations between day and night helps concentrate the flavors within the grain, providing an ideal foundation for crafting this sake.

This Junmai is made exclusively from sake rice that has been carefully polished to highlight the core of the starch, using a polishing technique specific to this vintage, and is slowly fermented with yeasts selected for their aromatic purity. Fermentation is conducted at low temperatures to preserve the delicate aromas and crisp texture. No added alcohol alters the natural balance of the must, allowing the rice's structure and depth to fully express themselves before bottling, which prioritizes precision over extended aging.

This sake reveals notes of crisp white fruit , delicate flowers , and subtle milky nuances , underpinned by hints of cooked rice and a touch of minerality . On the palate, the texture is both supple and precise, with a clean attack that flows into a full and harmonious mid-palate. The finish, fresh and refined, leaves an impression of purity and concentration, inviting attentive tasting at the table.

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.