| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 14.5% |
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 Taru Sake is a testament to the brand's dedication to traditional brewing methods, offering a unique sake experience that reflects their commitment to quality and innovation.
Ozeki Taru Sake is a type of Futsushu, or table sake, aged in traditional Yoshino cedar barrels. This aging process imparts a distinctive woody aroma and a spicy yet smooth flavor. With an alcohol content of 14% and an acidity level of 1.3, it offers a balanced and enjoyable drinking experience. The sake meter value (SMV) of +3 indicates a slightly dry character, enhancing its crisp and refreshing taste.
Rice: Nakate shinsenbon | Polishing Ratio: 73%
On the palate, Ozeki Taru Sake presents a harmonious blend of peppery and oaky notes complemented by a smooth mouthfeel. The earthy undertones and subtle cedar aroma provide a unique sensory experience, distinguishing it from other sakes.
This versatile sake pairs excellently with a variety of dishes. It's slightly dry and smooth flavor profile complements Buffalo wings, Yakitori, and Spicy food. The subtle cedar aroma enhances the umami flavors in these foods, making it a delightful accompaniment to both traditional Japanese cuisine and contemporary dishes. For optimal enjoyment, serve Ozeki Taru Sake chilled or at room temperature, 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.
