| Brand | Katsuyama |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 12% |
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.
The name Lei comes from the wagtail, a sacred creature in Japanese mythology and messenger of the gods. This is ideal for those new to sake, the rich flavor also makes it well suited as an aperitif or starter drink, as well as just the right drink with sweet sauce meat dishes or tomato sauce stew.
Rice: Hitomebore | Polishing Ratio: 55%
A fruity aroma and rich taste evoking Japanese fine muskmelon and umami and its accompanying sweetness make for a very drinkable sake.
Katsuyama sakes are best chilled ahead of time and drunk in a wine glass. The greatness of Katsuyama's sake cannot be appreciated adequately in ordinary sake cups. Fill it about one-third full, and pour a little at a time so that the temperature does not become too warm while drinking.
With the high quality of its umami, Katsuyama sake not only goes well with Japanese food but harmonizes wonderfully with all kinds of cooking. You can experience the joyful pleasure of discovering a new taste and harmony with food and Katsuyama sake.
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.
