| Brand | Shirataki |
| Region | Niigata, Hokuriku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15-16% / Rice Polishing:45% |
Product details
Jozen Indigo Junmai Daiginjo is a premium sake produced by Shirataki Sake Brewery in Echigo Yuzawa Town, Niigata Prefecture, Japan. Founded in 1855, Shirataki Sake Brewery has a longstanding tradition of crafting high-quality sake that embodies the purity of the region's natural resources. The brewery utilizes pristine snowmelt water and carefully selected rice to create sakes reflecting Echigo Yuzawa's essence.
The Jozen Indigo Junmai Daiginjo showcases the brewery's commitment to excellence. Brewed with meticulous attention to detail, this sake features a rice polishing ratio of 45%, resulting in a refined and elegant flavor profile. The use of premium Japanese rice and the soft, clean water from the region contribute to its delicate and smooth character. This sake is a testament to Shirataki's dedication to producing top-quality sakes that honor traditional brewing methods while embracing innovation.
Rice: 100% Japanese Rice | Polishing Ratio: 45%
Upon tasting, Jozen Indigo Junmai Daiginjo offers a harmonious blend of subtle fruity aromas and a gentle, well-balanced acidity. The sake's smooth texture and refined taste make it an ideal choice for those seeking a sophisticated and enjoyable drinking experience. Its delicate depth allows it to be enjoyed on its own, providing a moment of pure indulgence.
Jozen Indigo Junmai Daiginjo pairs exceptionally well with a variety of dishes. Its elegant and delicate flavor profile complements light and refined cuisines, such as sushi, sashimi, and other seafood dishes. Additionally, it can enhance the flavors of lightly grilled meats and vegetable-based dishes. For the best experience, serve this sake chilled to fully appreciate its nuanced aromas and flavors.
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.
