| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 14.0% |
Product details
Ozeki Sake, a renowned Japanese brewery, presents its Yamada Nishiki Toku Sake, a junmai sake crafted exclusively from the esteemed Yamada Nishiki rice. Often referred to as the "king" of sake rice varieties, Yamada Nishiki is celebrated for imparting depth and complexity to sake. This particular offering from Ozeki showcases a rich, rice-forward flavor profile with a mild character, embodying the brewery's dedication to traditional sake craftsmanship.
The Yamada Nishiki Toku Sake boasts a sake meter value of +3, indicating a slightly dry taste, and an acidity level of 1.6, contributing to its refreshing quality. With an alcohol content of 14.8% and a rice polishing rate of 70%, this junmai sake offers a harmonious balance between its robust rice essence and smooth drinkability.
Rice: Yamada Nishiki | Polishing Ratio: 70%
Upon tasting, one can expect a generous, full, soft texture combined with purity and precision. The rich, rice-forward flavor is complemented by a mild character, making it both satisfying and approachable.
This versatile sake pairs excellently with a variety of dishes. Notable pairings include teriyaki chicken, miso salmon, and beef stroganoff, where the sake's rich and refreshing qualities enhance the flavors of these savory dishes.
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.
