| Brand | Katsuyama |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
The name Katsuyama means “Mt. Victoria.” Katsu means victory, or outstanding excellence, while yama (mountain) indicates greatness, or a large immovable presence, making it a highly auspicious name. It is the only brewery in Japan to adopt the most luxurious and meticulous brewing method, producing only one tank per week and only the highest class of sake.
Den comes from the word for "tradition," referring to the traditional way this sake is brewed. The name Den also means "to convey" thoughts and feelings. A junmai daiginjo at the pinnacle of traditional sake brewing, it features a fruity aroma and distinct rich flavors. In particular, this sake shows the genuine qualities of a junmai daiginjo, in contrast to daiginjo sake which is enhanced with alcohol. It also goes well with meat and meat dishes, whether prepared in Japanese or Western styles, and other such foods that bring out the umami.
Rice: Yamada-Nishiki | Polishing Ratio: 35%
Katsuyama Den junmai daiginjo has a fruity aroma and rich flavors. The crisp and clean umami stands out clearly and lingers as a distinct aftertaste.
Katsuyama sakes are best chilled ahead of time and drunk in a wine glass. Fill it about one-third full, and pour a little at a time so that the temperature does not become too warm while drinking. It pairs well with red, fatty, or medium-fatty tuna sashimi, as well as with salmon sushi and other flavorful dishes.
Katsuyama, founded during the Genroku era of the Edo period, has been a prominent sake brewery in Sendai for over 320 years. The name "Katsuyama" has two possible origins: one linked to samurai wishing to "accumulate victories like mountains," and the other to a popular samurai-inspired hairstyle, the "Katsuyama Mage," worn by fashionable women of the early Edo period. The brewery's sake is crafted using soft water sourced from deep wells, fed by spring water from Mount Izumigatake. This water, rich in natural silica, is ideal for sake production, contributing to a soft, clean flavor.
In pursuit of sake excellence, Katsuyama moved away from the standard "Special Designation Sake" system and focused on innovation. The brewery utilizes a custom-tuned centrifuge and a unique week-long fermentation process, as seen in their flagship DIAMOND AKATSUKI. This meticulous process allows for controlled fermentation, resulting in sake with rich, transparent flavors. Additionally, Katsuyama employs an early-bottling method to preserve freshness, followed by storage at -5°C to maintain quality until shipment, ensuring a sake that is both vibrant and well-preserved.
