Yoshimura-Hideo Shoten | Junmai
Kurumazaka Junmai
This sake tells the story of the patient growth of a traditional brewery like Yoshimura Hideo. The rice is entirely organically grown by the brewing team themselves and carefully selected for its quality. After pressing, the sake matures in the brewery for three years, resulting in a dry, creamy junmai that shines both chilled and warmed.
It has the deep umami of an aged sake, with a refined, soft mouthfeel. Delicious with aemono (Japanese dishes with sauce) or nimono-style simmered dishes. This light junmaishu is neither heavy nor sticky, making it perfectly easy to drink.
Sake type: Junmai
Rice type: Tamasakae
Polishing: 65%
Alcohol percentage: 16%
Prefecture: Wakayama
Content: 720 ml
Tasting notes: On the nose, aromas of steamed rice and walnuts emerge. Through aging, the sake develops a full, earthy finish.
Recommended pairing: With its cereal-like notes and dry finish, this pairs wonderfully with beef stews or game dishes. Try warming the sake as well, which brings out its secondary aromas.
Serving temperature:
Founded in 1915 in Wakayama Prefecture, Hideo Shoten Brewery carries over a century of sake-making heritage. Today, this legacy is shaped by Tōji Akiko Fujita, one of the few female master brewers in Japan. The sake is exceptional and one-of-a-kind thanks to her clear vision. She brews with respect for nature and, above all, ages every bottle. The characteristics: high in natural umami, dry, clean, and crisp.