| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 14% ABV / Rice Polishing: 45% |
Product details
Ozeki Sake, a brewery with a rich heritage in traditional Japanese sake-making, presents the Sakura Beauty 45 Junmai Daiginjo Sake, a premium offering that exemplifies their dedication to quality and craftsmanship. This junmai daiginjo sake is meticulously crafted using highly polished rice, with 55% of the outer layer removed, resulting in a refined and elegant beverage. The name "Sakura Beauty" reflects the delicate and graceful nature of cherry blossoms, symbolizing the sake's exquisite character.
Rice: Yamada Nishiki | Polishing Ratio: 45%
The Sakura Beauty 45 boasts a sophisticated aroma with subtle floral notes reminiscent of cherry blossoms, complemented by hints of ripe fruits. On the palate, it offers a harmonious balance of mild sweetness and gentle acidity, leading to a clean and smooth finish. The meticulous brewing process ensures a light and refreshing mouthfeel, making it an ideal choice for those seeking a refined sake experience.
This sake pairs exceptionally well with a variety of dishes, enhancing the flavors without overpowering them. It complements delicate seafood dishes such as sashimi and lightly grilled fish, as well as vegetable tempura and lightly seasoned salads. The subtle nuances of the Sakura Beauty 45 also make it a delightful accompaniment to mild cheeses and fruit-based desserts, offering a versatile pairing option for diverse 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.
