Kitajima Natural 3 Sake

Volume: 0.72 litres | Alcohol content: 14.5% | Colouring: No

Special Features:

Rice and natural fermentation are central to Kitajima Natural 3. This Junmai Kimoto uses Yamada Nishiki rice from Konan. Its rice polishing ratio is 80%, meaning that four fifths of the original grain remain after polishing. Traditional Kimoto brewing and fermentation with indigenous yeasts, without added cultured yeast, shape this sake. The long fermentation produces a sake that combines full cereal flavours with lively acidity and savoury umami.

Serving temperature changes its expression. It can be enjoyed chilled; at room temperature or gently warmed, its texture becomes softer and its umami more pronounced. The recommended serving temperature is 15 to 45 °C, with storage at 10 to 15 °C. Its dry, saline character pairs well with olives, salty cheeses, mackerel or grilled sardines. The bottle contains 0.72 litres at 14.5% alcohol.

Tasting Notes:

• Nose: The nose offers a fresh, full cereal aroma with delicate oat notes.
• Palate: On the palate, the sake is dry yet full-bodied, with milky and saline nuances. Its silky, flowing texture is accompanied by lively, finely structured acidity.
• Finish: The finish remains fresh and persistent, with a distinctly saline note.

Distillery/Bottler:

Founded in 1805, Kitajima Shuzo is based in Konan in Japan's Shiga Prefecture. The brewery produces the Miyosakae and Kitajima brands: Miyosakae represents the classic range, while Kitajima provides room for new approaches. Only Junmai sakes are produced under the Kitajima name, allowing different rice varieties and brewing choices to find their own expression.

The brewery places particular emphasis on the traditional Kimoto method. Its brewing water comes from an underground spring originating in the Suzuka Mountains east of Lake Biwa. Since 2002, Kitajima has also made sakes with an approach closer to nature, combining its long brewing history with its own distinctive development of brewing practices.

Facts: