| Brand | Jozen |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15.5% / Rice Polishing: 55% |
Product details
Jozen Aged Junmai Ginjo Pink is a distinguished sake produced by Shirataki Sake Brewery, located in the renowned Niigata Prefecture of Japan. Established in 1855 by Minatoya Tosuke, the brewery was founded on the vision of crafting sake using the region's pristine, naturally soft water. This commitment to quality has led Shirataki to utilize locally sourced ingredients, including premium rice varieties such as Gohyakumangoku. The brewery's philosophy emphasizes continuous innovation while honoring traditional sake-making practices.
Jozen Aged Junmai Ginjo Pink is a unique sake offering from Shirataki Sake Brewery, located in Niigata Prefecture, Japan. This sake undergoes a two-year aging process at low temperatures, resulting in a complex yet mellow aroma with a pleasant hint of acidity. The aging imparts a distinctive pink hue, distinguishing it from other sake varieties.
Rice: 100% Japanese Rice | Polishing Ratio: 55%
Upon tasting, Jozen Aged Junmai Ginjo Pink presents a rich and mature flavor profile. The extended aging enhances its depth, offering a harmonious blend of complex aromas and a subtle acidity that lingers on the palate. This sake exemplifies the brewery's dedication to traditional aging techniques, delivering a refined and sophisticated drinking experience.
Jozen Aged Junmai Ginjo Pink pairs exceptionally well with a variety of dishes. Its complex and mellow flavor complements rich, savory foods such as grilled meats and aged cheeses. Additionally, it harmonizes with dishes featuring earthy flavors, like mushroom risotto or roasted root vegetables. For an optimal experience, serve this sake slightly chilled or at room temperature in a wine glass to fully appreciate its aromatic nuances.
Crafting Shirataki sake begins with carefully milling rice grains, a process known as seimai, to remove the outer husk and reveal the pure white core. Once polished, the rice is stored under controlled humidity to ensure optimal quality. Skilled kura-bito (brewery artisans) then meticulously wash and drain each batch before soaking it in cool water for a precise duration—ranging from 5 to 60 minutes, depending on the rice variety. The rice is then steamed using a koshiki (traditional rice steamer), where high temperatures enhance its texture and prepare it for fermentation. Under the expert supervision of the toji (master brewer), the rice is carefully combined with water and inoculated with kome-koji mold, which is crucial in converting starch into fermentable sugars.
This intricate process unfolds in a specially designated space known as the seigiku-shitsu, where temperature and humidity are carefully controlled to develop Shirataki’s signature taste and style. The prepared rice is then transferred into fermentation tanks for the shubo stage, where live yeast is introduced to initiate fermentation. Over approximately 30 days, the moromi (main mash) undergoes the danjikomi process, gradually incorporating pure Yuzawa water to refine its character. Once fermentation reaches its peak, the sake is pressed through cotton bags to filter out impurities, yielding a smooth and well-balanced flavor. After maturation, the sake is carefully bottled, with pure water added to adjust the alcohol content, ensuring a refined and consistent final product ready to be enjoyed.
