| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 7% |
Product details
Ozeki Sake, established in 1711 in Japan's Nada district of Hyogo prefecture, has a rich history of over three centuries in sake brewing. In 1979, Ozeki expanded internationally, becoming the first Japanese sake producer to establish a brewery in the United States. The Hana Awaka series, meaning "Sparkling Flower," exemplifies Ozeki's dedication to innovation and quality, offering a refreshing, low-alcohol sparkling sake experience.
Hana Awaka Sparkling Sake is characterized by its light, fizzy nature and mild sweetness balanced with refreshing acidity. With an alcohol content of approximately 7%, it provides an easy-drinking option for various occasions. The series includes original, peach, yuzu, and berry flavors, each crafted to deliver a unique tasting experience while maintaining the brand's signature effervescence.
The original Hana Awaka Sparkling Sake offers a delightful balance of sweetness and acidity, with floral and fruity undertones. Its light effervescence enhances the refreshing palate, making it an excellent choice for those new to sparkling sake.
Hana Awaka Sparkling Sake pairs wonderfully with light fare such as salads and desserts. Its mild sweetness and acidity complement fresh dishes, while the effervescence balances the richness of sweet treats. For optimal enjoyment, serve it well-chilled.
Ozeki Sake, established in 1711 in Nada, Japan, has a rich history of sake brewing that spans over three centuries. The production process begins with the careful selection of high-quality rice and pure water, essential components for crafting premium sake. The rice undergoes polishing to remove the outer layers, enhancing the purity of flavor. Subsequently, the rice is washed, soaked, and steamed to achieve the ideal texture for fermentation. A portion of the steamed rice is inoculated with koji mold (Aspergillus oryzae) to convert starches into fermentable sugars, forming the koji rice. This koji rice is then combined with steamed rice, water, and yeast in fermentation tanks, initiating the multiple parallel fermentation processes unique to sake production.
Throughout fermentation, Ozeki's toji (master brewers) meticulously monitor temperature and other conditions to ensure optimal yeast activity and flavor development. After fermentation, the mash is pressed to separate the liquid from the solids, resulting in fresh sake. This sake is then filtered, pasteurized, and aged for a specific period to harmonize flavors before bottling. Ozeki's dedication to traditional craftsmanship, combined with modern techniques, ensures the production of high-quality sake that reflects the rich heritage and meticulous attention to detail characteristic of the brand.
