Rich aromas of fruits, silky texture on the palate with good acidic balance and a touch of sweetness on the finish.
Kun-shu profile sake is best served in an aromatic wine glass to highlight the fragrance. Serve this sake cold to better experience its seductive sensations.
Recommended Pairing: Vegetables & herbs, light seafood, grilled chicken, beef carpaccio and pasta dishes.
Grade: Junmai Daiginjo – In order to be Junmai Daiginjo, the sake must be made of only rice, rice koji, water and yeast. Junmai means “pure rice” signifying that there is no distilled alcohol added. The rice used to brew this sake must be polished at least to 50% of its original size. Junmai Daiginjo sake is almost always the more expensive option you’ll see on a sake menu.
Sake Meter Value (SMV): +2
Region: Niigata Prefecture in the Chūbu region.
2018 – Gold – The Fine Sake Awards Daiginjoshu Category
2016 – Gold – U.S National Sake Appraisal Daiginjo B Category
2016 – Grand Gold – The Fine Sake Awards Daiginjo Category
2014 – Gold – U.S National Sake Appraisal Ginjo Category
History of Myokoshuzo Brewery
Brewing Sake in Joetsu since 1815, Myokoshuzo brewery has based its sake making on traditional methods, with carefully chosen ingredients and creative imagination over 200 years. Myokoshuzo sake brewing revolves around three essential factors.
High-quality rice from Niigata – A superior-quality variety, nurtured in paddy fields by an abundance of pure-flowing snowmelt from the mountains. Natural spring water from Myoko Mountains – Knowing that great sake depends on great water, the brewery uses super-soft natural spring water sourced from the Myoko Mountains—the key ingredient in the refreshing, mild sweetness of every first sip of thier sake.
Renowned master brewer, Masayuki (Mori) Hirata – Born in 1950 as the son of a local farmer, Hirata worked at the National Tax Agency’s Brewing Research Institute before eventually joining Myokoshuzo’s production team. After passing the national examination for first-class brewing, he became an official Echigo sake master at the young age of 38. Now, Hirata is a “Meister” of the All-Japan Technicians Union and a “Master Artisan of Niigata.”
Because of the untiring efforts of Mr. Mori and the brewers, Myokoshuzo sake has won prizes in numerous contests continues to do so every year. Among which are 14 Gold medals from in the Nationwide Annual Japan Sake Awards over the last 20 years.