| Brand | Shirataki |
| Region | Niigata, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 10-11% / Rice Polishing: 60% |
Product details
Jozen On The Rocks Junmai is a bold new creation from the renowned Jozen brand by Shirataki Sake Brewery, known for their signature "Jozen Mizuno Gotoshi" series. This innovative sake is part of a new line that reimagines traditional sake with a fresh, modern twist. Brewed to be enjoyed over ice, this junmai sake features a clean, fruity sweetness and a refreshing acidity reminiscent of ripe fruit, all with a gentle, smooth mouthfeel. With its lower alcohol content and juicy character, Jozen On The Rocks offers a light, easy-drinking experience perfect for casual sipping—whether you're new to sake or a seasoned enthusiast seeking something different.
Rice: Japanese Rice | Polishing Ratio: 60%
Jozen On The Rocks Junmai delivers a delightful contrast of flavors—intensely sweet yet balanced by a bright, zesty acidity that keeps the palate refreshed. Crafted solely from rice and rice koji, this junmai sake surprises with its remarkably fresh and fruity character. Its approachable flavor profile makes it an excellent choice for those new to sake.
Jozen On The Rocks Junmai pairs beautifully with light, creamy, and subtly sweet accompaniments. It's syrupy, juicy flavor profile and vibrant acidity complement rich textures like cream cheese, while the fruity sweetness echoes the natural sugars in dried fruits. For a playful twist, enjoy it alongside sherbet or add frozen fruit instead of ice to create a colorful, sangria-style drink. Whether chilled in a cup or poured over your favorite pairing, this sake turns any moment into a refreshing indulgence.
Crafting Shirataki sake begins with carefully milling rice grains, a process known as seimai, which removes the outer husk to 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.
