Instead of pairing the food with the drink, this approach focuses on crafting the drink to complement the food. Although it has a Ginjo-level polish, this Tokubetsu sake emphasizes local flavor over fruity notes.
Typically, Hattan Nishiki rice is grown in Hiroshima. However, in Niigata, the greater diurnal temperature shift results in harder rice grains that are less prone to crumbling during polishing, preserving the very large shinpaku (core).
This sake is aged unpasteurized at the brewery to develop a rich flavor profile. The koji continues to work at a low temperature, inducing a Maillard reaction that creates nutty aromas. With plenty of good acidity on the finish, this sake is designed to pair perfectly with oily and fatty fish.
**Serving**
This sake pairs beautifully not only with silver fish, such as the salt-grilled sanma (Pacific saury) depicted on the label, but also with a variety of savory dishes. It complements cheese and charcuterie, cassoulet, and veal saltimbocca excellently.
**Brewery**
The Yagi family began brewing sake in coastal Niigata in 1697. Despite producing only 300 koku a year (6,000 cases), they serve as the off-site yeast bank for local breweries. Their friends at Takeda, known for the Skull series, often travel up the coast for yeast whenever needed. The Yagi family also benefits from high-quality local rice and pristine snowmelt water, providing an excellent foundation to showcase their brewing expertise.
Kubiki Shuzo's concept:
Connecting hometown to future’s embrace,
Binding people, heart to heart,
Linking souls with food’s warm grace,
Tying lives to where they start.
Uniting all in joy and cheer,
Rooted deep in cherished place,
Our sake flows, a vision clear,
A legacy we strive to trace.
To protect, to bond, to see us through,
Our hometown’s spirit, ever true.
Tokubetsu Junmai
Muroka Nama Genshu
Size 720ml
Seimaibuai 60%
Rice Hattan Nishiki No. 2 (Niigata)
SMV +3
Alcohol 17%
Acidity 1.9%
Amino 1.6
Yeast House Yeast
Ideal Storage 28F-48F