Takasago Junmai Daiginjo Omachi Sake

Volume: 0.72 litres | Alcohol content: 16% | Chill filtration: Yes | Colouring: No

Special Features:

Omachi rice from Okayama defines this Junmai Daiginjo from Fuji Takasago. The brewery uses only this rice variety for it, polishing the grains to 50% of their original weight. During fermentation with Kyokai yeast, it keeps the temperature low to slow the process while preserving some of the rice’s sweetness. The result is a full-bodied sake with pronounced rice umami.

This slightly yellow sake combines gentle melon and peach aromas with a silky texture. Well chilled, it pairs with pork, shabu-shabu, seafood salad or prosciutto. The brewery also recommends serving it at room temperature or gently warmed, and storing it in a cool, dark place.

Tasting Notes:

• Nose: The nose offers a gentle, fruity aroma with savoury hints.
• Palate: On the palate, the sake is robust and full-bodied. Rice umami spreads across the palate.
• Finish: The finish has an astringency that makes the mouth pucker.

Distillery/Bottler:

Fuji Takasago Shuzou Co., LTD. is based in Fujinomiya in Shizuoka Prefecture, immediately west of the Fujisan Hongu Sengen Taisha shrine. The brewery dates back to 1830. Its name, Takasago, refers to a Noh play whose portrayal of a married couple growing old together inspired the founder.

The brewery makes its sake using very soft groundwater from Mount Fuji. Working with this water requires particular attention during fermentation, and Fuji Takasago draws on traditional techniques passed down by master brewers from Noto. Rice preparation is not carried out according to a fixed formula either: the brewers assess the characteristics of each harvest and conduct trials to determine how much water the washed grains should absorb.

Facts: