Houraisen `Kuu` Junmai Daiginjo (12 x 720mL), Aichi, Japan.

Sekiya Brewery Co Ltd, producing Sake under the brand name Houraisen, was established in 1864 in the Prefecture of Aichi, about halfway between Tokyo and Osaka. Houraisen have two breweries, one being their ‘Ginjo workshop’ which was established in 2004 where they provide educational training on the production of Ginjo style sake, and the other, their traditional brewery, where all of the Houraisen sake's are made and where they combine their traditional sake brewing skills with the modern equipment available to them.

Houraisen own about 20 ha of their own rice paddocks, and grow rice suited to the region. The brewery and water source are located in the mountains at around 500m above sea level, so the climate is cool throughout the year, and is ideal for the growing of rice and production of sake. The water source available to Houraisen is some of the softest water in Japan, and it has no magnesium or calcium which means the sake they produce is very 'soft'. Whilst almost 150 years old, Houraisen are considered one of the most modern and innovative sake producers in Japan. The average polishing rate across all the sake they produce is 50% (Daiginjo level).

Tasting Note

Kuu (sky) is one of Houraisen's flagship sake's and is extremely limited in production. Polished to 45%, it is delicate, fragrant and clean on the nose, with a distinctive fresh steamed rice character. The palate shows subtle complexity and balance, and it has wonderful mouthfeel, a silky, velvety texture and a purity and softness about it. There is lovely sweetness, with hints of vanilla, balanced by clean and crisp acidity. A very versatile sake when it comes to food matching.

Food Matching

People from the region where Kuu is produced tend to eat local dishes such as white fish sashimi, grilled fresh water fish like Ayu. Also they eat miso or yuzu flavoured dishes, and Chawanmushi. We also suggest pork/tonkatsu and grilled tuna salad as good matches for Kuu.

• Style:Junmai Ginjo
• Rice type: Kojimai (Rice used for making Koji): Yamadanishiki, Kakemai (Rice used for making Sake) : Yamadanishiki
• Rice Grown: Hyogo & Tokushima
• Rice polishing ratio: 45% (remaining)
• Alcohol: 15.5%
• Serving temperature: Chilled