Zaku Saké Naguwashi Suzuka Kaminoho

Originating from Mie Prefecture, in the heart of the Ise region, this sake is born in an environment that blends maritime influences with forested mountains. Kaminoho rice is cultivated in paddies benefiting from a relatively mild climate, with hot, humid summers and cool winters, promoting even ripening of the grains. The abundance of pure groundwater, filtered through granite and volcanic soils, provides an ideal base for crafting this Junmai Daiginjo, lending finesse and precision to its aromatic profile.

This Junmai Daiginjo is made exclusively from Kaminoho rice, carefully polished to approximately 50% of its original size to concentrate the starch core. Local spring water is used for brewing, combined with select yeasts to develop elegant aromas and a silky texture. Fermentation is conducted at low temperatures over an extended period, and the sake is then gently pressed and bottled without the addition of alcohol, preserving the purity of the rice and the clearest expression of the Suzuka terroir.

This sake reveals notes of green apple , pear , and white melon , supported by floral touches of white blossom and lily , as well as subtle hints of cooked rice and marzipan . On the palate, the texture is silky and elegant , with a balanced sweetness, fine acidity, and a clean, refreshing finish that highlights the purity of the grain and the precision of the brewing process.

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.