| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
Ozeki Sake, established in 1711 in Japan's Nada district of Hyogo prefecture, boasts 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 Karatamba Honjozo Sake exemplifies Ozeki's dedication to traditional craftsmanship and quality.
Karatamba Honjozo is an extra dry, crisp, and light-bodied sake. As a Honjozo-style sake, it is made from rice polished to 70%, with a small amount of distilled alcohol added to enhance flavor and aroma. With a sake meter value (SMV) of +7, it offers a sharp, dry finish. This exceptional sake is crafted by the esteemed Tamba Toji, one of Japan's three great brewers' guilds, known for their winter brewing traditions in the Tamba agricultural region. In 2018, Karatamba celebrated its 30th anniversary, marking three decades of excellence in sake brewing.
Rice: Yamada Nishiki | Polishing Ratio: 70%
On the palate, Karatamba Honjozo delivers a clean and crisp taste, free from any lingering aftertaste. Its sharp dryness is complemented by a mild aroma, resulting in a refreshing and smooth drinking experience.
This versatile sake pairs excellently with various dishes. It's extra dry and crisp profile complements rib-eye steak, sashimi, fried chicken, and spicy foods, enhancing the flavors without overpowering them. For optimal enjoyment, serve Karatamba Honjozo chilled, allowing its refreshing qualities to shine.
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.
