Hokkai Suisan B.V. | Junmai Ginjo
Aizu Musume Junmai Ginjo Omachi
This limited-edition sake is brewed only once a year using Omachi rice cultivated in Okayama Prefecture, a variety prized for its depth and expressive character. Careful brewing brings out the rice’s natural qualities, resulting in a sake of quiet elegance and balance.
The aroma is soft and refined, offering delicate layers that unfold gently in the glass. On the palate, the texture is smooth and graceful, with a clean, mild flavor profile. Subtle spice notes are beautifully integrated with a refreshing acidity, creating a harmonious structure that feels both pure and well-defined. The finish is calm and lingering, inviting another sip.
This is a sake that rewards slow enjoyment and pairs effortlessly with a wide range of dishes, making it as versatile as it is elegant.
Sake type: Junmai Ginjo
Rijstsoort: Omachi
Rijst-polijstingsgraad: 50%
Alcoholpercentage: 16%
Herkomst: Aizuwakamatsu Fukushima
Inhoud: 720 ml
Smaaknotities: Subtle spice notes are beautifully integrated with a refreshing acidity, creating a harmonious structure that feels both pure and well-defined. The finish is calm and lingering, inviting another sip.
Aanbevolen gerechten: Tai no sashimi (sea bream sashimi)
The clean, delicate flavor of sea bream highlights the sake’s softness and purity, while its gentle acidity keeps the pairing light and precise.
Poached white fish with beurre blanc
The sake’s subtle spice and smooth texture balance the richness of the butter sauce, while its freshness lifts the dish and keeps it from feeling heavy.
Serveertemperatuur: Ideally around 8–10 °C, to provide a clear and aromatic experience. Slightly warmed for bolder flavors.
Takahashi Shosaku Shuzo
Aizumusume - The true terroir of Aizu
Takahashi Shosaku Shuzo in Aizuwakamatsu, Fukushima, is a family-run brewery founded in the early Meiji period. Surrounded by rice fields, their philosophy is known as “Dosan Dohō,” meaning making sake with the land’s own rice, water, and people.
Aizumusume cultivates much of its own rice and works closely with local farmers to manage surrounding paddies. This dedication to farming led to the “Jō” series, a collection of sakes made from single, traceable rice fields, each expressing its own terroir and personality. The brewery’s use of rice varieties such as Omachi and Gohyakumangoku adds another layer of depth, connecting the modern sake drinker to Japan’s agricultural heritage.
For the “Jō” series, all their sake is polished down to junmai ginjo and crafted in exactly the same way, resulting in a style that is elegant and soft, yet powerful. It carries a natural umami that pairs effortlessly with both Japanese and Western cuisine.
Aizumusume expresses the terroir of Aizu, sake born in the fields and shaped by the knowledge of a true rice-farming family.