Kenshin Junmaiginjo

With a gentle aroma and rich flavor, this sake has a pleasant aftertaste. It is recommended for both chilled and warm serving. Crafted with care through a prolonged fermentation process, it is a meticulously brewed sake.

※Sake meter value・・・Sake Meter Value” (SMV), or “Nihonshu-do” in Japanese, is a scale indicating the sweetness or dryness of sake. Positive values mean drier sake, negative values suggest sweetness, and values near zero indicate a balanced profile. It helps consumers choose sake based on their taste preferences, with dry sake pairing well with savory dishes and sweet sake complementing desserts.

※Acidity・・・The “acidity” of Japanese sake is a measure of its sourness, with higher values indicating more acidity and lower values suggesting a milder taste. Moderate acidity contributes to a refreshing quality that pairs well with food. Typically ranging from 0.7% to 2%, acidity varies based on production methods and ingredients. It is a factor that influences the quality of sake, adjusted by brewers during the brewing process.

https://www.niigata-sake.or.jp/interview/k05.html

Ikedaya Shuzo was established in 1812 in Itoigawa, the westernmost city of Niigata Prefecture, near the base of the “Salt Road” or Sengoku Kaido road, where the famous general Uesugi Kenshin sent salt to his enemy Takeda Shingen during the Battle of Kawana-kajima. Itoigawa is designated as a “World UNESCO Geopark” and is known as the only place in Japan where jade, the national stone, is produced. The brewery uses carefully-selected rice suitable for sake brew-ing, such as Yamadanishiki, Gohyakumangoku, and Koshitanrei. It brews using subterranean water from the Himekawa River, which is fed by Mt. Hakuba in the Japanese Alps. Instead of producing sake in a large amount, it focuses on sake with a balanced sweetness and acidity that goes well with the local food culture.It also aims to create a new type of Niigata sake by incorporating the skills of veteran Echigo Toji brewers and the sensibilities of young sake brewers, while maintaining the handmade feel of a small brewery.