| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 15-16% |
Product details
Ozeki Rai Junmai Sake is a distinguished offering from the Ozeki Sake Brewing Company, renowned for its dedication to traditional sake craftsmanship. This Junmai sake is produced using a modern, labor-intensive process that results in a rich, smooth, and earthy flavor profile.
The sake is crafted using Ozeki's pioneering "Mirai" technique, which combines the Sanki-Amazake-Moto and Kobo-Jikomi methods. The term "Mirai," meaning "future," also plays on the reading of the kanji character 醴 as "Rai," which can also be read as "Amazake," the base for this sake. Utilizing Amazake as the base imparts a rich umami depth to the final product.
Rice: Gohyakumangoku | Polishing Ratio: 70%
On the palate, Ozeki Rai Junmai presents a harmonious blend of earthy umami and subtle sweetness, complemented by hints of caramel on the nose. The taste is smooth and straightforward, making it enjoyable whether served chilled or warmed.
This sake pairs exceptionally well with a variety of cuisines, like fried chicken, tomato-based pasta, and pork chop. Its versatility enhances diverse flavors, making it a delightful accompaniment to numerous culinary experiences.
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.
