| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Ozeki Sake, established in 1711 in the Nada district of Hyogo prefecture, is renowned for its dedication to traditional sake brewing techniques. Among its distinguished offerings is the Judan Jikomi Junmai Daiginjo, a sake meticulously crafted to emulate the concentrated sweetness and complexity of late-harvest dessert wines, akin to a fine Sauternes. This exceptional brew utilizes 100% Yamada Nishiki rice, often hailed as the "king" of sake rice, polished to 40% of its original size.
The brewing process of Judan Jikomi is both intricate and time-intensive. The term "Judan Jikomi" translates to "ten-step brewing," reflecting the ten meticulous additions of steamed rice and rice koji, extending the fermentation period to 50-60 days—over three times longer than standard methods. This prolonged, low-temperature fermentation allows for the gradual extraction of elegant aromas and flavors from the mash, resulting in a sake with remarkable depth and complexity.
Rice: Yamada Nishiki | Polishing Ratio: 40%
Upon tasting, Judan Jikomi presents a refined sweetness and complexity reminiscent of a succulent dessert wine. The flavor profile dances with notes of berries and vanilla, offering a stunning and luxurious experience.
This exquisite sake serves as an excellent aperitif and pairs harmoniously with desserts, enhancing the overall dining experience with its rich and fruity character.
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.
