A delicate rich sake with a mellow bouquet and a soft smooth flavour. Keep chilled in an ice bucket and best served around 5°C – 10°C in a tumbler or sherry glass. This sake is not too overpowering and can be enjoyed with a wide variety of food, particularly rich cuisines that contain umami.
Recommended Pairing: Sashimi, red meat, fried foods and dishes with a rich sauce.
Grade: Junmai – Junmai means “pure rice” signifying that there is no distilled alcohol added. As a grade, Junmai sake has no requirements for rice polishing, therefore it technically does not need to be polished at all. However, most brewers still polish Junmai sake at least to 70% in order to remove excessive proteins and fats from the rice that can result in unwanted flavors and aromas in sake.
Sake Meter Value (SMV): +2
Region: Niigata Prefecture in the Chūbu region.
2018 – Silver – International Wine Challenge Junmaishu Category
2018 – Gold – The Fine Sake Awards Main Category
2017 – Gold – The Fine Sake Awards Main Category
2016 – Gold – U.S National Sake Appraisal Junmai 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.