| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
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 Platinum Junmai Daiginjo represents the pinnacle of Ozeki's sake offerings, showcasing their dedication to traditional brewing methods and exceptional quality.
This Junmai Daiginjo sake is crafted using premium 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 1.6, it offers a balanced and enjoyable drinking experience. The sake meter value (SMV) of -2 indicates a slightly sweet character, enhancing its fruity and floral notes.
Rice: Calrose | Polishing Ratio: 50%
On the palate, Ozeki Platinum Junmai Daiginjo presents a delightful blend of floral and fruity flavors, including hints of peach, pear, and pineapple. Its smooth and rich texture, complemented by a refreshingly dry finish, makes it an elegant choice for sake enthusiasts.
This versatile sake pairs excellently with a variety of dishes. It complements steak, sautéed mushrooms, and raw oysters, enhancing the savory flavors of these foods. For optimal enjoyment, serve Ozeki Platinum Junmai Daiginjo 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.
