Sake Isenishiki Study

Originating from Mie Prefecture in the heart of Japan, this sake is born in an environment where winters are cool, summers are hot and humid, and the surrounding mountains provide abundant, pure water. The rice used for this brew is cultivated in paddies that benefit from a significant temperature difference between day and night, ideal for the slow maturation of the grains. These natural conditions result in a concentrated raw material, both rich in starch and balanced, perfect for crafting a Junmai Daiginjo of exceptional aromatic precision.

This Junmai Daiginjo is made from specially selected rice, polished to a very high degree to retain only the purest core of the grain. The rice is thoroughly washed, soaked, and then steamed before being inoculated with koji, which transforms the starch into fermentable sugars. Fermentation takes place at a low temperature, under meticulous control, without the addition of alcohol, to preserve the delicate aromas and the transparency of the texture. After fermentation, the sake is carefully pressed and then aged to harmonize its structure and aromatic expression.

This sake reveals notes of white flowers , green apple , and delicate melon , supported by hints of cooked rice and light hazelnut that add depth and complexity. On the palate, the texture is silky and crystalline , with a sensation that is both ample and precise, carried by a crisp freshness. The long and elegant finish leaves an impression of saline purity and umami sweetness , inviting a meditative tasting experience.

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.