Sake

The Hyojuki 3-Year is a truly distinct sake brewed from highly polished Yamadanishiki rice to a rate of 35%, and aged for three years under very cold conditions of only -5 degrees Celsius. The effect of this is to retain volatile esters, which are elements that produce gentle fruity and floral aromatics. Under ageing conditions of regular temperatures, these would have been faded overtime. In the end, this below zero degree aged sake is far more refined and mellowed than one that is freshly brewed, but because of the low temperature, it retains its youthful charm and pureness. Packaged in a beautiful limited-edition red-and-gold droplet bottle including a gift box, this is an experience not to be missed.

Namazake (生酒Unpasteurized sake), captures the liveliness of sake, and they are much more vibrant and refreshing in the glass with intricate, changing flavours and a crisper edge. Normally, sake will go through pasteurization (火入れ) once or twice after being pressed and filtered, stopping micro-organisms and deactivating amylase, protease and other remaining enzymes, in order to improve storage stability. However, this pasteurization process also reduces some fresh and attractive flavours of the sake. Genshu (原酒) styles make this even more apparent as the final brew is not balanced with water, but left in its original and more intense form.

This elegant sake features a gentle, clean nose and smooth drinkability, with a flavor that expands into a soft and supple fullness. The superb balance of slightly dry and mild acid tastes and well-rounded aftertaste make it an excellent choice for meals prepared to bring out the best in carefully selected ingredients. It goes well with lightly flavored foods and also with seafood.

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[]SAKE COMPETITION 2015&2016 First Prize Winner of the Junmai Ginjyo Division                                                                                         []INTERNATIONAL WINE CHALLENGE 2016 Gold Winner                     []KURA MASTER 2017 Gold Winner. 2018 Platinum Award     
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Light and complex mid-palate. Candy floss, polished, floral. Medium bodied, medium dry with umami flavour.

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[]International Wine Challenge 2016 Bronze Winner           
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Light and complex mid-palate. Candy floss, polised, floral. Light bodied, dry.

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[]International Wine Challenge 2016 Bronze Winner

[]International Wine Challenge 2022 Sake division: Gold Award   

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A junmai daiginjo at the pinnacle of traditional sake brewing, it features a fruity aroma and distinct rich flavors. Of special note is that, unlike daiginjo sake made by adding alcohol, this sake has the true characteristics of a junmai daiginjo. The crisp and clean umami stands out clearly and lingers as a distinct aftertaste. It is an excellent choice for drinking with tuna sashimi, from fatty to medium fatty and red, and with salmon sushi or other flavorful foods. It also goes well with meat and meat dishes, whether prepared in Japanese or western styles, and other such foods that bring out the umami.

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[]2019 Kura Master First Prize

[]2018 Sake Selection Award First Prize

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This is sake with an elegant flavor unlike any other before it. The softly rich fragrance and plump, full-bodied taste are enjoyed along with extreme clarity. Combining a high level of perfection with a delicate balance of flavors and aomas, this top-class umami sake befits the Katsuyama worldview. Akatsuki is a word meaning a "new dawn" and "sunrise," as this sake is intended as a new modern style for the next generation of sake.

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[]Robert Parker::95/100
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