| Brand | Inaba Shuzo |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
Inaba Shuzo is an Ibaraki Sake brewery located at the foot of Mt. Tsukuba. The sixth-generation brewer and one of the few female brewers in Japan, Nobuko Inaba, resumed the sake brewing business in 1999. In 2000, she launched her brand, Stella Junmai Daiginjo.
“Stella Sense” uses natural spring water from Mt. Tsukuba National Park. The brewing rice is made by an exclusively contracted farmer who grows it in the rice terraces of the foothills of Mt. Tsukuba. “Stella Sense” has a different rice polishing ratio every year because it determines the optimal rice polishing ratio depending on the quality of the rice. They do not label the rice polishing ratio because they believe that the brand name of rice and the rice polishing ratio do not determine the value of sake; however, Inaba Shuzo labels “Stella Sense” under the Pure Rice Sake classification.
This premium sake features a bouquet of delicate floral notes intertwined with hints of melon, pear, and a touch of citrus. On the palate, it presents a smooth and velvety texture, with well-balanced flavors of ripe fruits, subtle rice umami, and a gentle sweetness that lingers. The finish is clean and crisp, leaving a refreshing aftertaste that highlights its refined complexity.
To fully appreciate this sake, it is best enjoyed slightly chilled at around 10–12 °C (50–54 °F). This temperature enhances its delicate aromas and flavors, making it an ideal companion for fine dining and Western cuisines. It also pairs beautifully with light and delicate dishes such as sashimi, sushi, and steamed fish, as well as with fresh salads and mild cheeses.
As a small brewery, Inaba Shuzo keeps the traditional handcraft brewing. They only produce sake by hand, which is hardly seen in recent brewing: washing large amounts of rice by hand, and so on. While processing koji (rice malt), the brewer checks the temperature by hand. Moromi (a fermenting mixture of rice, koji, yeast, and water) management as well, using and trusting the human five senses and talking to, listening to, and tasting moromi. Also, as the last process, they don't squeeze moromi by machine. Moromi is hung in the bag and dropped one by one. To maintain the highest quality, unpasteurized sake is kept in ice-cold refrigerators. They take advantage of the different tastes of sake in each tank. People can enjoy the difference in tastes.
