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Junmai translates to pure rice, as it uses no brewer’s alcohol in the fermentation process. It’s a premium sake category that is gaining more popularity. For this Sake Box, we’ll explore six junmai sake made in six different prefectures, each staying true to expressing the brewery’s style while providing that slightly fuller mouthfeel we all enjoy.
Rice used in sake is carefully chosen and intentionally polished to the desired rice polishing ratio. Some of these will have more earthy, dry notes and some will highlight the natural sweetness from the rice more. Every product balances the right amount of subtle flavors to please your palate. Let’s hear a bit more about how we should enjoy them.
“Suijin” means water god and this sake is powerfully dry and smooth, like a water dragon coursing through a river. Made with locally sourced rice grown in Iwate, it’s fermented to the max resulting in a slightly higher alcohol level. The soft texture is enhanced when warmed, and it’s full of refreshing dryness when chilled. Spend enough time with it and you’ll discover some hidden fruity notes, too.
The brewers consider this sake the basis for their overall style in both production and taste. Using local rice and three kinds of yeast, this sake focuses on harmonizing the different facets of sake flavor. Its medium texture holds flavors of apple, pear and cream with a slightly dry touch. Because of this sake’s well-roundedness, it works well with both heavy and light dishes.
Tokubetsu means “special” in Japanese, and Hakkaisan “Tokubetsu Junmai” is special indeed, with a bit of extra polish on the rice compared to a regular junmai. The slightly richer body comes with a mild and creamy texture, which melts across the palate like a snowflake caught on the tongue. With a clean, satisfying taste tailored to compliment many foods, this sake will easily become a house favorite.
Who says serious breweries can’t have fun? Senkin “Snowman” Nigori is a surprisingly light, sparkling nigori belonging to the highest grade of premium sake called junmai daiginjo. Staying true to the brand, it uses rice grown in the immediate vicinity of the brewery with minimal processing. This product is strained by hand multiple times to get the silky texture that becomes a fine mousse in your mouth.
The sakura (cherry blossom), the national flower of Japan, was chosen to represent this universally approachable junmai. Hinohikari table rice provides ample umami with underlying sweetness. Herb-seasoned sautéed vegetables, mushrooms and meats would be a great pairings, as this sake compliments dishes that honor the inherent flavors of the ingredients. Enjoy it chilled for refreshing notes, and warm to bring out the umami.
Enjoy this expressive tropical fruit bomb of aroma as it opens up in your glass. They use two different yeasts to achieve this modern junmai daiginjo while keeping Suigei’s signature finish, which we find a bit mineral, clear and off-dry — the kind that your palate never gets tired of. This, of course, pairs well with any dish, but shines the most when enjoyed chilled with fresh, cold dishes.
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