IWATE MEIJO SAKE BREWERY
Maesawa, Japan • Iwate Prefecture Iwate Prefecture, in Northeast Japan is famous for beef, seafood, and sake. This Junmai Ginjo is made only with rice, koji, and water. The rice is polished to 40% for a pure, smooth, delicate, complex flavor.

This Sake won Silver Medal in International Wine Competition in San Francisco in 2021!

This sake is brewed with Kameno-o rice — an ancient table rice variety — polished to 60%.   The resulting sake has a bold, more umami-rich flavor. The resulting sake has a bold, umami-rich flavor and palate-cleansing acidity. This interesting and versatile sake can be served chilled — but serving it hot, especially in wintertime, really opens the aromas and flavors.

Yeast is Yuko-no-omoi, Iwate's association yeast provides to be gentle, with a mild and tender flavor.

Must be stored in a dark, refrigerated place.

Ingredients: Rice, Koji, Water
Sake Rice: Kamono-o
Polishing Ratio: 60% (40% polished away)
Alcohol by Volume: 16%
Volume: 720ml
Yeast Yuko-no-Omoi 
SMV +1.0
Acidity +1.6
Serving Temp: 50° - Room Temperature

About Iwate Meijo
Iwate Meijo is a family-owned shuzo (brewery)
with a 150-year heritage. It was created in 1955
from the merger of two sake brewers that had
been operating since the early Taisho period. The
dragon on the label pays tribute to Masamune
Date, the “one-eyed dragon” of Oshu. Date-san
was a famous samurai, warrior, and diplomat in
Japan’s Tohoku Region, where Iwate Meijo is
located.