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ABV: 16%
Volume: 720ml
Brewery: Iwate Meijo
Origin: Oshu, Iwate Prefecture, Japan
Grade: Junmai Ginjo
Rice Polishing Ratio: 50%
Best Serving Temperature: 5°C - 15°C
Storage: Keep in a cool, dark and dry place
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Think Gouda, Havarti, Brie, and goat cheeses as well as lighter seafood and poultry dishes.
This sake also happens to be perfect for drinking solo, especially outdoors on a summer’s day.
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This sake is made in the traditional 'kimoto' brewing method where the fermentation starter is pounded repeatedly with long poles to encourage lactic acid to form naturally – a labour-intensive process that doubles the brewing time.
Yuinoka, the sake-specific rice used for brewing this sake, is grown in the local area, making this a very terroir-driven sake.
The yeast used to make this sake is Association Yeast No.6, the oldest association yeast used in the sake market today.
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Founded in 1858, Iwate Meijo Brewery is located in Oshu city, home to the famous Maesawa Beef and Major League Baseball player, Shohei Ohtani. As the only sake brewery left in the city, Iwate Meijo aims “to be a company that is loved by the local people and can contribute to the development of the local community.”
In alignment with this mission, the brewery has cultivated valuable partnerships with local farmers, ensuring the production of high-quality sake-specific rice that rivals varieties from warmer regions of Japan.
For a deeper exploration into Iwate Meijo Brewery, head here.
