| 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, has a rich history spanning 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 Osakaya Chobei Daiginjo Sake is a tribute to the brand's founder, Osakaya Chobei, reflecting Ozeki's dedication to traditional brewing methods and exceptional quality.
This Daiginjo sake is crafted using premium Yamada Nishiki rice, polished to a 50% ratio, resulting in a refined and smooth flavor profile. With an alcohol content of 15% and an acidity level of 1.3, it offers a balanced and enjoyable drinking experience. The sake meter value (SMV) of +4 indicates a slightly dry character, enhancing its crisp and refreshing taste.
Rice: Yamada Nishiki | Polishing Ratio: 50%
On the palate, Osakaya Chobei Daiginjo Sake presents a harmonious blend of fruity and floral notes, including hints of pear and melon, complemented by a smooth mouthfeel. The clean finish and subtle complexity make it an elegant choice for sake enthusiasts.
This versatile sake pairs excellently with a variety of dishes. It's slightly dry and refined flavor profile complements tempura, sashimi, and lightly seasoned grilled seafood. The delicate fruity notes enhance the umami flavors in these foods, making it a delightful accompaniment to both traditional Japanese cuisine and contemporary dishes. For optimal enjoyment, serve Osakaya Chobei Daiginjo Sake chilled, allowing its nuanced flavors 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.
