| Brand | Ozeki |
| Region | Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Sparkling |
| ABV | 5.5% |
Product details
Ozeki Sake, founded in 1711 by Ozakaya Chobei in Japan's Nada district of Hyogo prefecture, has a rich history of over three centuries in sake brewing. In 1979, Ozeki expanded internationally, establishing a presence in the United States to bring their traditional sake craftsmanship to a global audience.
One of their innovative creations is the Ikezo Jelly Sparkling series, a unique sake-based beverage that combines traditional sake with a modern twist. This sparkling jelly sake offers a refreshing and mouthwatering experience with flavors like mixed berry, peach, and yuzu citrus. The jelly texture is derived from a plant-based gelling agent, providing a unique Jello-shot-like sensation.
Ozeki Ikezo Jelly Sparkling Mix Berry is a unique jellied sake beverage with a mildly sweet and fruity flavor profile, featuring vibrant blueberry, cranberry, and strawberry notes. Its distinctive jelly-like texture, derived from a plant-based gelling agent, provides a playful and refreshing drinking experience. With an alcohol content of 5.5%, this sparkling sake is best chilled, making it an ideal choice for those seeking a light and innovative twist on traditional sake.
Ikezo Jelly Sparkling Sake pairs excellently with light appetizers and fresh fruits or as a delightful dessert beverage. Its refreshing and mildly sweet profile complements dishes like sushi, salads, or fruit-based desserts, making it a versatile choice for various culinary experiences.
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.
