| Brand | Shirataki |
| Region | Niigata, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 15-16% / Rice Polishing: 55% |
Product details
Jozen Hanami Junmai Ginjo is a seasonal sake crafted by Shirataki Sake Brewery, located in the snowy region of Niigata Prefecture, Japan. Established in 1855, the brewery boasts over 160 years of brewing history and is renowned for its "Jozen Mizunogotoshi" sake series, which embodies the philosophy that "water is the essence of sake." This philosophy is evident in their use of pristine snowmelt water from the Echigo Mountains, naturally filtered over decades, to create sakes of exceptional purity and quality. Jozen Hanami Junmai Ginjo is specifically brewed to celebrate the cherry blossom season, reflecting the brewery's commitment to harmonizing its products with the natural rhythms and traditions of Japan.
This sake is meticulously produced using high-quality rice polished to 55%, allowing for a delicate and refined flavor profile. The fermentation process is carefully controlled, balancing traditional techniques with modern innovation to achieve optimal taste and aroma. The result is a sake that captures the essence of spring, offering a sensory experience reminiscent of the fleeting beauty of cherry blossoms.
Rice: 100% Japanese Rice | Polishing Ratio: 55%
Upon tasting, Jozen Hanami Junmai Ginjo presents a crystal-clear appearance and exudes delicate floral and fruity aromas, evoking the scent of springtime cherry blossoms. The palate is smooth and well-rounded, featuring subtle sweetness and balanced acidity that leads to a refreshingly clean finish. This elegant profile makes it an ideal choice for those seeking a light and graceful sake experience.
Jozen Hanami Junmai Ginjo pairs beautifully with a variety of dishes, particularly light Japanese cuisine such as sushi, sashimi, and tempura. Its refined flavors also complement Western dishes like steamed fish, white meats, and fresh salads, enhancing the overall dining experience. Enjoying this sake during the hanami season with friends and family adds a special touch to the celebration of cherry blossoms, creating unforgettable culinary moments.
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.
