Evaluation in Japan
Taking advantage of these natural conditions, the brewery has honed its sake-brewing techniques, switched to brewing only pure rice sake and started using spring water for brewing. In recent years, the brewery has been achieving increasing success in competitions, including winning the Grand Gold Award at the Delicious Sake in a Wine Glass Awards (winning the Grand Gold Award for four consecutive years in 2022, 2023, 2024, and 2025).
The points evaluated in the competition are as follows:
- About Junmai Daigin Daiginjo
- It’s very fruity and easy to recommend to customers who like fruity flavors.
- It has a sweet, full-bodied peach-like aroma and a well-balanced flavor. It can be enjoyed both with a meal and as an aperitif. It’s versatile and has a strong umami flavor.
- It has a sharp taste and a gorgeous aroma.
- It also harmonizes well with the slightly sweet flavor.
- About Junmai Ginjo
- It has a rich aroma and a calming, rounded, and refreshing taste.
- Well-balanced and well-balanced. You won’t get tired of drinking it.
- Light to drink and delicious aftertaste.
Overseas evaluation
We have a track record of exporting to Germany, the UK, Spain, Taiwan, China, and Hong Kong.
In particular, Germany and Taiwan have been building stable relations for around 10 years.
The science of rice and enzymes that determine the flavor of sake
Tsuwano rice, grown in an ideal environment for rice cultivation, has a unique presence when it comes to sake brewing. The temperature difference between morning and evening makes the rice grains firm, and the rice accumulates an abundance of starch, resulting in sweeter rice. The quality of this starch has a major impact on the flavor of sake.
The two key enzymes in the sake brewing process are alpha-amylase and glucoamylase.
Alpha-amylase breaks down starch into larger units called oligosaccharides.
Glucoamylase breaks down the oligosaccharides into smaller molecules, down to glucose.
Yeast primarily uses glucose as a nutrient source for alcoholic fermentation, so the activity of glucoamylase determines the fermentation rate. Glucose also produces ethyl caproate, a compound that gives Junmai Daiginjo and Junmai Ginjo their distinctive fruity aroma, especially the apple-like aroma.
In pursuit of the ideal sake quality: the perfect balance of aromas
Sake breweries use a variety of techniques to achieve this balance of aromas. Ethyl caproate produces a gorgeous and attractive aroma, but if it is too strong, it can clash with the flavor of food and ruin a delicious meal. For this reason, techniques such as using less starter koji when making koji are sometimes used to intentionally suppress the activity of glucoamylase.
Amino acids produce isoamyl acetate, a refreshing fragrance**. This component is responsible for the sweet, mellow aroma reminiscent of bananas and pears. By carefully calculating the balance of ethyl caproate and isoamyl acetate** during brewing, sake breweries create sake with a rich flavor that is both vibrant and complements food.
Rice grown in Tsuwano truly embodies terroir, making the most of the bounty of the soil and the advantages of the climate. The sake made using this rice, combining traditional techniques with modern scientific knowledge, is a one-of-a-kind masterpiece that embodies the passion of the local people and the richness of nature.
Components of terroir that determine the taste and aroma of a wine:
Climate: Summers are hot and humid, while winters are bitterly cold and snowy, resulting in large temperature fluctuations throughout the year. The annual amount of precipitation is high, and thanks to the snow that falls in winter, the mountain soil absorbs meltwater, creating an abundance of spring water.
The temperature also fluctuates greatly throughout the day, with mornings often chilling and daytime temperatures rising, making it ideal for rice and sake brewing. In particular, the cold winters allow the sake to ferment slowly, resulting in sake with fewer impurities and easy drinking.
Soil : The clayey soil known as Kuroboku soil, which was formed over many years from volcanic ash soil, has good drainage and water retention, and has long been known as suitable soil for growing rice. The soil is rich in minerals. Taking advantage of this rich soil, vegetables and flowers are cultivated in addition to rice.
Topography : The rice farmland is located at an altitude of 300m, has a slope, and is well-sunlit, making it ideal for growing rice.