Janpan

The taste offers a sweet sensation reminiscent of white wine. This is accompanied by a pleasant effervescence and a subtly spreading flavor of sake with refreshing acidity. It can be enjoyed akin to a Japanese-style champagne.

※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.

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The sake crafted by Kabashuzo utilizes local sake rice ‘Hidahomare’ and subterranean water from the Northern Alps, known for its rich umami. Kabashuzo uses ‘Hidahomare,’ which, due to its high starch content and a polishing ratio of 60%, results in a sufficiently flavorful sake even with minimal refinement. Additionally, through innovative koji-making techniques, they achieve a lighter and more refreshing sake.