Junmai Daiginjo – Sparkling – Pure Organic Sake
| Country | Japan |
|---|---|
| Prefecture | Fukushima |
| Producer | Uka |
| Size | 300mL, 720mL |
| Grade | Junmai Daiginjo |
| Style | Sparkling sake |
| Other Features | Kosher |
Brewery: Ninki Shuzō
Rice Brand Name: Koda Farms® Heirloom Organic Kokuhō Rose®
Rice Milling Ratio: 40% (60% is milled away)
SMV: 28 – Acidity: 5.3 – Alcohol content: 7%
Subtle aromas of white flowers, pear and anise. Silky texture with citrus notes and a fruitiness heightened by a delicate effervescence. 7% Alcohol. Certified kosher.
How does Uka sparkling sake become effervescent?
Once the fermentation batch is ready for pressing, it is pressed and immediately goes into bottle and is capped. Those tightly sealed bottles go to a room and sit in the room at 15℃ for 10 days. The fermentation is ongoing creating natural effervescence.
All the UKA Sakes are Kosher. However only the Uka Black label 720ml and the Sparkling 300ml have the certification stamp on the label. The Uka Sakes are not Kosher for Passover, which is another designation.
About the Producer
Uka (the Japanese word for "emergence”) is a collaboration between two iconic families across the Pacific Ocean. The rice from Koda Farms, a Japanese-founded farm in Merced County, California, is transformed into sake by the 19th-generation team at Ninki Shuzo, in the heart of Japan’s prized Fukushima prefecture.
Keisaburo Koda is a Fukushima native who immigrated to the United States more than a century ago. Convinced that California offered ideal terroir for fine rice cultivation, he dedicated his life to elevating rice strains like Kokuho Rose, a unique variety that gives one-of-a-kind aromatics and a silken texture. Third-generation Ross Koda, who currently manages Koda Farms, had the original idea to produce saké using their organic rice; he sought the advice and assistance of Yujin Yusa, president of Ninki Shuzo.
In Fukushima, the Ninki Shuzo clan has been using the pristine waters of Mount Adatara to brew crystalline and expressive sakes for several centuries. These pure, unadulterated water - which originate from snowfall and filter naturally through underground aquifers for 40 years before reaching the brewery- give incredible minerality and focus, and are responsible for countless award-winning sakes.
Uka sakes combine the Koda and Ninki Shuzo legacies, with great results.
“I was passionate about creating good quality saké using our rice and I think we accomplished that,” said Koda. “My late grandfather, Keisaburo Koda, was dedicated to promoting relations between the U.S. and Japan, and I am seeking to do the same with this saké.”
