Megumi No Tomo 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, ideal for the even ripening of the rice. The rice paddies benefit from pure spring water flowing down from the surrounding mountains, a key element for the quality of the fermentation. This natural setting, between the maritime influences of Ise Bay and the inland terrain, offers balanced conditions that promote dense and uniform rice grains, perfectly suited to the production of a precise and expressive Junmai Ginjo.

This Junmai Ginjo is crafted from carefully polished (60%) high-quality rice, achieving a level of refinement typical of this style and concentrating the purest essence of the grain. Fermentation is conducted at low temperatures with selected yeasts to reveal a clean and elegant aromatic profile, without the addition of alcohol, in accordance with the Junmai appellation. The brewer maintains strict control over fermentation temperatures and times to preserve the delicate aromas and achieve a harmonious texture, before bottling to maximize freshness.

This sake reveals notes of green apple , juicy pear , and white flowers , supported by delicate hints of cooked rice and light cereal . On the palate, the texture is supple and silky, with a controlled freshness that lengthens the flavors without heaviness. A subtle umami sensation adds depth, while the finish remains crisp and clean, leaving behind discreet nuances of stone fruit and an overall impression of precision and balance.

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.