| Brand | Shirataki |
| Region | Niigata, Hokuriku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 17-18%/ Rice Polishing: 70% |
Product details
Shirataki Sake Brewery, nestled in Echigo Yuzawa Town, Niigata Prefecture, crafts Jozen Aqua Junmai using pristine natural mineral water sourced from the region’s abundant snowfall. This water, making up 85% of the sake, undergoes natural filtration through a coal seam as it descends from the mountain peaks, enhancing its purity and soft texture. The brewery’s dedication to using this exceptional ingredient results in a sake that is both refined and expressive, embodying the essence of Niigata’s renowned brewing traditions.
Jozen Aqua Junmai offers a visually and sensorially captivating experience, inviting you to “taste with your eyes” before savoring its pure and crisp profile. The sake delivers a refreshing coolness, balanced by delicate hints of burnt brown sugar sweetness and subtle stone fruit undertones. Crafted solely from rice, kome-koji, and water, this junmai sake reflects the unique character of its local kura, allowing the natural qualities of its ingredients to shine in every sip.
Rice: 100% Japanese Rice | Polishing Ratio: 70%
This is a very dry sake. A refreshing fruity aroma harmonized with rice grain and white chocolate. Matured, balanced, rich, and deep flavor with a viscous texture.
After refrigerating Shirataki Jozen Aqua Junmai Sake, let it sit briefly to reach its optimal temperature, as extreme cold or heat can impact its taste and mouthfeel. This sake pairs beautifully with Japanese cuisine, including sushi, sashimi, tempura, and grilled meats, while also complementing light seafood, vegetable salads, and grilled fish to enhance its delicate flavors and aroma.
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.
