| Brand | Ozeki |
| Region | Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Honjozo , Nama-chozo |
| ABV | 15.5% / Rice Polishing: 70% |
Product details
Ozeki Sake, founded in 1711 in Japan's Nada district of Hyogo prefecture, has over three centuries of expertise in sake brewing. In 1979, Ozeki expanded internationally, becoming the first Japanese sake producer to establish a brewery in the United States. The Karatamba Nama Chozo Sake exemplifies Ozeki's dedication to traditional craftsmanship, offering a unique and refreshing sake experience.
Karatamba Nama Chozo is a Honjozo-style sake characterized by its crisp, clean, and smooth flavor profile. The term "Nama Chozo" refers to a sake that undergoes a single pasteurization after maturation, preserving its fresh aroma and taste. With an alcohol content of 15.5% and an acidity level of 1.4, this sake is brewed using Yamada Nishiki rice polished to 70%, resulting in a refined and balanced beverage.
Rice: Yamada Nishiki | Polishing Ratio: 70%
On the palate, Karatamba Nama Chozo offers a refreshing crispness with subtle notes of fresh fruits. Its smooth texture and clean finish make it an ideal choice for those seeking a light yet flavorful sake experience.
This versatile sake pairs excellently with various dishes. It's crisp and clean profile complements raw oysters, enhancing their natural brininess. It also pairs well with soba noodles, balancing the earthy flavors, and lemon chicken, where its acidity cuts through the richness of the dish. For optimal enjoyment, serve Karatamba Nama Chozo chilled to fully appreciate its refreshing qualities.
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.
