| Brand | Noguchi |
| Region | Ishikawa, Japan |
| Spirits Type | Sake |
| Spirits Style | Genshu, Yamahai |
| ABV | 19% / Rice Polishing: 55% |
Product details
Noguchi Yamahai Aiyama Muroka Nama Genshu is a sake that masterfully showcases the exquisite qualities of the Aiyama rice variety, renowned for its ability to maintain rich umami even at high polishing ratios. Brewed under the watchful eye of Naohiko Noguchi, revered as "the god of sake brewing," this sake is crafted in the idyllic setting of Kanagaso, Komatsu City. Drawing on the pristine subsoil water of Hakusan’s sacred mountain, the brewery creates a sake that combines tradition, innovation, and the natural beauty of its surroundings. Every bottle reflects the craftsmanship of a master and the blessings of nature.
Rice: Aiyama | Polishing Ratio: 55%
This sake delights with its complex and indulgent profile. Aromas of cotton candy and roasted nuts give way to a rich, creamy sweetness on the palate, balanced by mineral undertones and a pleasant astringency. The flavor lingers with hints of fermented butter, leaving a luxurious and lasting impression.
Noguchi Yamahai Aiyama Muroka Nama Genshu effortlessly complements Japanese and Western cuisines, making it a versatile choice for any meal. It's unfiltered, unpasteurized, and undiluted nature offers a pure and bold expression of sake, perfect for those seeking an exceptional dining experience.
Noguchi Naohiko Sake Institute, established by the esteemed sake master Naohiko Noguchi, is dedicated to preserving traditional brewing methods while embracing innovation. The institute is situated in Kanagaso, Komatsu City, a mountain village renowned for its pristine natural environment. The brewery sources its water from the subsoil of Mount Hakusan, known for its purity and quality, which is essential for crafting exceptional sake. Under the guidance of Mr. Noguchi, who began his brewing career at 28 and is celebrated as one of the Four Guardians of Heaven by the Noto Toji Guild, the institute continues to uphold the philosophy of "making good sake and making people happy." The young brewers, selected by Mr. Noguchi, work closely with him to adapt to the ever-changing conditions, meticulously carrying out various processes. By combining decades of accumulated data with the latest technology, they produce sake that is delightful when freshly pressed and deepens in complexity with age.
