| 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.
Shoryu Rising Dragon is a true Sendai Sake. Created using local water and locally grown Yamada Nishiki rice from the Sendai prefecture, and utilizing the Kake Shibori technique, this award-winning Junmai Daiginjo offers the aroma of green apples, followed quickly by a full-bodied, yet incredibly balanced flavor that hits the palate.
Rice: Yamadanishiki | Rice Polishing Ratio: 35%
Katsuyama Shoryu boasts the rich aroma of Daiginjo, with a clear transparency and a solid body. As you drink, the fragrance and aftertaste linger on the palate, growing more intense with each sip. Initially, you'll notice a rich fruit aroma including muscat grapes and a hint of melon. The entry is smooth, and gradually, the fragrance of the rice emerges, balanced with acidity. This allows you to enjoy the delicate rice aroma and umami brought by the exquisite brewing process.
Katsuyama sakes are best chilled ahead of time and drunk in a wine glass. The recommended serving temperature is between 10℃ to 18 ℃. It pairs well with fish sashimi, sushi, seafood, and tempura.
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.
