Zao Noboriryu Junmai Daiginjo Sake (300ml)

Volume: 0.3 litres | Alcohol content: 16% | Chill filtration: Yes | Colouring: No

Special Features:

Local Miyamanishiki rice is central to Zao Noboriryu. For this Junmai Daiginjo, it is polished to 45% of its original grain weight. Slow fermentation at low temperature shapes its aromatic, refreshing character. Zao Shuzo brews it in Shiroishi, in Miyagi Prefecture.

The master brewer first develops intense aromas, then deliberately allows aromatic compounds to dissipate. This gives the sake a restrained fragrance alongside full-bodied umami, a balance that makes it well suited to accompanying food.

Its flavour combines fruity and dessert-like notes with the savoury impression of umami. Sweetness, acidity and spice remain balanced. Served well chilled, it pairs with raw fish, Wiener schnitzel or boldly seasoned Chinese dishes. A sake glass or white wine glass is suitable for serving.

The ascending dragon on the label is based on a work by Kikuta Ishu, one of the four prominent painters of the Date clan during the late Edo period. This bottling contains 0.3 litres at 16% alcohol and is supplied without gift packaging.

Tasting Notes:

• Nose: The nose reveals a fruity fragrance with sweet hints.
• Palate: Soft apricot notes, cheesecake and delicate caramel appear on the palate. Pronounced rice flavour and umami complement the balanced combination of sweetness, acidity and spice.
• Finish: The finish is clear and clean.

Distillery/Bottler:

Zao Shuzo was founded in 1873 in Shiroishi, at the foot of the Zao mountains, and is the city's only sake brewery. Its brewing water comes from a well on its own premises: soft groundwater from the Zao area is drawn from a depth of 50 metres. The Zao brand name dates from 1931; the brewery adopted its current company name in 1970.

For its sake with special quality designations, the brewery has contract farmers in Shiroishi and neighbouring Kakuda grow rice varieties including Miyamanishiki and Kura no Hana. Some of the sake lees left over from brewing are used as fertiliser in the rice fields. Master brewer Shinya Otaki and his team combine this regional foundation with new experiments. In the 2023 brewing year, these included their first work with the traditional Kimoto method for preparing the fermentation starter.

Facts: