Junmai with Champagne Yeast
The use of Première de Mousse Champagne yeast in this sake creates a brew with bright, lifted acidity. It has fresh and pure aromatics of lemon-lime, celery, tarragon, lily, pear and nectarine. Very wine-like on the palate, dry to off-dry with an impression of ripe guava and fresh citrus, and a lovely dry, lingering finish.
About the Producer
Tsuji Zenbei was founded in the mid-18th century, and the family has passed down the brewing traditions to the current young owner of the brewery, who represents the 16th generation. The brewery is surrounded by very soft local well-water that allows the sake to have more umami. It uses many different types of rice, including Yamadanishiki, Omachi, Gohyakumangoku, Yumenishiki, Tochigi 14, Miyamanishiki, and Ashinoyume, which are all locally sourced.
The aging process of the sakes entails five different refrigerators, each with their own temperature. This method allows each bottling to rest at the temperature the Toji feels is most ideal for its style. Whereas the majority of breweries purchase rice that’s polished off-site, this brewery is one of the few that owns a rice polishing machine, giving them complete control over all the steps of the process. Tsuji Zenbei's sake is made to be enjoyed with food. They've found a following with a younger population of sake drinkers in Japan.