| Brand | Shirataki |
| Region | Niigata, Hokuriku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 14-15% / Rice Polishing: 60% |
Product details
Jozen White Junmai Ginjo 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 White embodies the essence of Niigata's sake style, characterized by its light and dry profile. Brewed with meticulous attention to detail, this Junmai Ginjo sake features a rice polishing ratio of 60%, allowing for a delicate and refined flavor. The use of Gohyakumangoku rice and the pristine snowmelt water contribute to its smooth and clean taste, making it an excellent choice for both newcomers and connoisseurs alike.
Rice: 100% Japanese Rice | Polishing Ratio: 60%
Jozen White reveals a harmonious blend of fruity aromas and flavors upon tasting. Notes of green apple, ripe peach, and subtle hints of strawberry and melon create a refreshing and balanced experience. The sake's gentle acidity and medium dryness culminate in a delicate aftertaste, showcasing the craftsmanship of Shirataki Sake Brewery.
Jozen White pairs exceptionally well with a variety of dishes. Its light and clean profile complements sushi and sashimi, enhancing the flavors of fresh seafood. Additionally, it harmonizes with grilled dishes, especially those seasoned with teriyaki sauce or a touch of salt. For an optimal experience, serve this sake chilled 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.
