| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 14.5% |
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. Ozeki Junmai Sake, also known as Ozeki Premium Junmai, is a testament to the brand's dedication to traditional brewing methods and quality.
Ozeki Junmai Sake is brewed using rice polished to a 70% ratio, water, koji, and yeast. It adheres to the traditional Junmai classification, which excludes added alcohol or sugar. This sake is slightly dry with a rounded, clean flavor throughout the finish, making it a versatile choice for various occasions.
Rice: Calrose | Polishing Ratio: 70%
On the palate, Ozeki Junmai Sake presents earthy notes with a full-bodied and dry profile. The sake meter value (SMV) of +4 indicates a slight dryness, while the acidity level of 1.6 contributes to its rich and robust flavor.
This versatile sake pairs excellently with a variety of dishes, including grilled chicken, sashimi, and barbecue. It's slightly dry and earthy profile complements the savory flavors of these foods, enhancing the overall dining experience. Ozeki Junmai Sake can be enjoyed chilled, at room temperature, or warmed, depending on personal preference and the accompanying cuisine.
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.
