| Brand | Shirataki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 8% |
Product details
Shirataki Shuzo Honey-Derived Yeast by Jozen Junmai is a charming and innovative sake born from the experimental by Jozen series, a new offshoot of the beloved Jozen Mizuno Gotoshi brand. Brewed with a unique yeast extracted from locally sourced honey in Echigo-Yuzawa—crafted by bees gathering nectar from wild mountain flowers—this junmai sake is a true expression of nature’s bounty. Unlike mead, it contains no actual honey, but instead uses the honey-derived yeast to impart a delicate sweetness and gentle, juicy flavor. Low in alcohol and exceptionally easy to drink, it’s wrapped in playful charm, complete with a label featuring a honey-loving bear, and is perfect for those seeking a fresh, new take on sake.
Rice: Japanese Rice | Polishing Ratio: 60%
This honey-derived yeast sake offers a smooth, velvety mouthfeel with a gentle sweetness that unfolds gracefully on the palate. It's well-balanced richness and mellow character create a comforting and satisfying tasting experience, perfect for those who enjoy soft, full-bodied flavors in a delicate harmony.
This honey yeast sake pairs wonderfully with a wide range of flavors—from traditional Japanese sweets like yokan and sasa dango to savory dishes like prosciutto Caesar salad, tamagoyaki, or even spicy mapo tofu. Its gentle sweetness and rich texture also complement bold bites such as beef hamburger or sake kasu–marinated dried figs. For a fun twist, try it over ice, with a splash of lemon, or poured over vanilla ice cream for a dessert pairing that’s both indulgent and refreshing.
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.
