Kizui Sake

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, promoting even rice maturation. The rice paddies benefit from pure groundwater sourced from the surrounding mountains, an essential element in the production of this Junmai Daiginjo. This natural setting, blending maritime influences from the Gulf of Ise with wooded hills, offers ideal conditions for obtaining dense and aromatic grains, perfectly suited to the rigorous selection and meticulous polishing required for this vintage.

This Junmai Daiginjo is made from high-quality rice, carefully polished to retain only a starchy core, ensuring finesse and aromatic purity. The exceptionally high degree of polishing results in a silky texture and remarkable flavor. Fermentation is carried out slowly at low temperatures with selected yeasts to develop delicate aromas and a controlled acidity. The absence of added alcohol preserves the integrity of the rice and highlights the natural balance between sweetness, freshness, and umami.

This sake reveals notes of white flowers , green apple , and juicy pear , complemented by hints of cooked rice and light hazelnut that add depth and complexity. On the palate, the texture is silky and elegant , with a measured sweetness supported by a precise freshness. The clean and persistent finish reveals a subtle umami that prolongs the fruity and floral sensations, inviting a careful and refined tasting.

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.