Asama Nature Sake

Volume: 0.72 litres | Alcohol content: 16.5% | Chill filtration: Yes | Colouring: No

Special Features:

Asama Nature pairs Hitogokochi rice with relatively restrained polishing: its rice polishing ratio is 70%, meaning that this proportion of the original grain remains. It ferments with naturally occurring yeasts, without added yeast. This Junmai sake comes from Nagano Prefecture and is made by Kurosawa brewery. Its character brings together earthy aromas, fruit, nutty notes and a dense, creamy texture.

The sake contains 16.5% alcohol and comes in a bottle containing 0.72 litres. Served between 10 and 15 °C, it pairs well with sautéed mushrooms, stuffed squash or Parmesan.

Tasting Notes:

• Nose: On the nose, dried leaves and tree bark mingle with tiramisu, white almonds and white currants. Forest floor and fresh herbs round out the aromas.
• Palate: The sake feels dense and creamy on the palate. Cocoa powder combines with green apple acidity and delicate spice, while radishes add a slightly bitter, subtly pungent accent.
• Finish: Grated nutmeg, bitter chocolate and fresh apple peel linger through the medium-length finish.

Distillery/Bottler:

Kurosawa's history began in 1858, when Rizaemon started brewing sake for the local population in Nagano. The family business is now led by sixth-generation Takao Kurosawa, while Yohei Kurosawa oversees brewing as Toji. The brewery lies amid forests and mountains, between Asama to the north and Yatsugatake to the south.

Kurosawa's approach is rooted in the traditional Kimoto method. Preparing the fermentation starter takes about twice as long as with modern methods; the brewery uses this demanding process to produce full-bodied sake with pronounced depth. Its soft brewing water comes from two wells, 50 and 80 metres deep. The rice comes from Nagano, is polished entirely at the brewery and is partly grown in collaboration with local contract farmers.

Facts: