Sake Impression M Genshu

Originating from Mie Prefecture in the heart of Japan, this sake is born in an environment where winters are cool and summers are hot and humid, ideal for the even ripening of the rice. The rice paddies benefit from pure spring water flowing down from the surrounding mountains, bringing minerality and balance to the raw material. This contrasting climate, between the maritime influences of Ise Bay and the inland terrain, promotes dense and healthy grains, particularly well-suited to the production of precise and expressive Junmai Ginjo-style sake.

Crafted in the Junmai Ginjo style, this sake is produced without added alcohol, using rice that is meticulously polished to highlight the purity of the grain's core. The polishing process is taken to the level required for the Ginjo category, eliminating the coarser outer layers. Fermentation is conducted at low temperatures with selected yeasts to develop elegant aromas and a clean texture, before bottling in the Genshu style, undiluted with water to preserve its original concentration.

This sake reveals notes of green apple , juicy pear , and white melon , enhanced by hints of white flowers and a subtle nuance of cooked rice . On the palate, the texture is both silky and full-bodied , carried by the natural richness of the Genshu grape, with a fresh and delicately umami finish that prolongs the aromatic sensations without heaviness.

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.