Kakurei Junmai Ginjō Aiyama

Kakurei Junmai Ginjō Aiyama (鶴齢 純米吟醸 愛山) is made of Aiyama rice milled to 57%. Aiyama is a rare rice variety grown in Hyōgo Prefecture. The sake is not stored in refrigerated rooms but in snow rooms. Their advantage is that there is minimal fluctuation in temperature. In a regular refrigerator, if the temperature rises, it is lowered; if it drops too low, it is reduced, so waves are inevitable. Stable temperature control makes the sake taste even smoother. Aizan gives the sake a firm mouthfeel, crispness, and well-balanced luxury. This Junmai Ginjō has depth and dignity unique to Aiyama.

Aoki Shuzō, located in Uonuma, Niigata Prefecture, known as one of the snowiest regions in Japan, was established in 1717 and has been brewing sake continuously for over 300 years. The signature brand Kakurei and other sake are produced by the boons offered by the snow country and skilled Echigo-tōji, the master brewers. While Niigata prefecture is famous for Tanrei-karakuchi, the light, elegant and dry sake style, Aoki aims to create Tanrei-umakuchi, remaining the pure umami of sake-rice, handing down their original recipe for the next 100 years.

Aoki Shuzō's Kakurei is accompanied by Uonuma cuisine, strongly flavoured with salt and soy sauce, for the locals who work earnestly with sweat and preserve fish and vegetables during the long winter. Kakurei has sharp and delicate Niigata sake characteristics, but the brewery aims to bring out the best of the umami aftertaste.

Suzuki Bokushi (鈴木牧之, 1770–1842) was a merchant, an author, and an ancestor of Aoki Shuzō, born in Shiozawa. It is said he named Kakurei. He wrote "Hokuetsu Seppu" (北越雪譜, Snow stories of North Etsu Province) to describe the snowy Uonuma life. It was published thirty years after planning and became a bestseller of the late Edo period , presenting the snow country's culture, dialects, customs, traditions, Chijimi textiles, and lifestyle. The brewery's second signature brand, Yukiotoko (雪男, snowman), is named after the strange hairy beast in the book.