Jikon Omachi Junmai Ginjo

Brewery: Kiyasho Shuzo • Prefecture: Mie • ABV: 16% • Rice: Omachi from Okayama milled to 50% • Yeast: –  • Water: Nabari river well water (medium soft) • Sake Meter Value: +1 • Acidity: 1.6

Luxuriant fruit with herbaceous, earthy subtext. Notable luminous and tart Jikon finale. Crafted from heirloom Omachi rice milled to 50%, this sake is bright enough to serve as an aperitif, yet its exquisite contrast elevates shellfish such as crab and raw oysters, as well as various seafood dishes.

Jikon Omachi Junmai Ginjo is the result of Tada Onishi, a sixth-generation owner-brewmaster, taking over a small family sake brewery in 2003 at the age of 27. Despite going against prevailing trends, Onishi trusted his own taste and created a bright and slightly acidic sake with exquisite layers and depth, thanks to his meticulous koji-making process. Working solo due to financial constraints, Onishi named his sake "Jikon" after a zen term that translates to "carpe diem" or "only this moment," representing the shared moments and his determination to save the family brewery. The sake has since gained widespread recognition and is highly sought after by connoisseurs and chefs for its vibrant energy and delicate balance of flavor and texture.

In Onishi's words, he sees it as "cultivating" rather than "making," as the microorganisms in the sake are the true creators, and his job is to provide the optimal environment for them to thrive