Kenshin Junmai Ginjō Yūsuzumi Muroka Namagenshu

Kenshin Junmai Ginjō Yūsuzumi Muroka Namagenshu (謙信 純米吟醸 夕涼み 無濾過生原酒) is Ikedaya Shuzō's annual summer limited release, usually appearing in late May or early June. The name Yūsuzumi (夕涼み, "Evening Cool") evokes the traditional Japanese custom of enjoying the cooler evening air after a hot summer day. The bottle's jade-green label is inspired by jade (翡翠 hisui), for which Itoigawa is famous. Itoigawa is one of the world's few major jade-producing regions, and jade is also the birthstone for May, when the sake is released.

Kenshin Junmai Ginjō Yūsuzumi Muroka Nama Genshu is a seasonal Junmai Ginjō brewed by Ikedaya Shuzō in Itoigawa, Niigata Prefecture. It is made from a blend of Gohyakumangoku and Koshitanrei rice polished to 50%, then bottled as an unfiltered, unpasteurised, undiluted sake (muroka nama genshu). Depending on the vintage, the brewery uses either Iy-5 yeast, known for producing relatively high levels of malic acid, or a closely related yeast selected to emphasise freshness and fruit character.

Although classified as a summer sake, Yūsuzumi differs from the light, very dry style often associated with the season. It combines the richness expected of a Junmai Ginjō with a clean, refreshing finish. Gentle fruit aromas are supported by lively acidity and the natural umami of the rice, while bottling the sake without filtration, pasteurisation or dilution preserves its freshness and depth. The result is a sake with enough body to satisfy while remaining easy to enjoy well chilled during warmer weather.

The current release is brewed from Gohyakumangoku and Koshitanrei rice with a 50% polishing ratio. It has an alcohol content of 16–17%, an SMV of approximately +4, an acidity of 1.3, and is sold as an unfiltered, unpasteurised, undiluted Junmai Ginjō that should be kept refrigerated. Minor differences in alcohol content and SMV occur between annual releases.

The brewery recommends serving Yūsuzumi well chilled, allowing its freshness and crisp finish to complement the richer palate. As an unpasteurised seasonal release, it should be stored under refrigeration and enjoyed while young.

Founded in 1812, Ikedaya Shuzō (池田屋酒造株式会社) has brewed sake in the city of Itoigawa (糸魚川), Niigata Prefecture, for more than two centuries. Located on the coast of the Sea of Japan at the western edge of the prefecture, Itoigawa has long been an important crossroads where maritime trade met inland routes through the mountains. The brewery continues to draw on the area's abundant soft water and favourable climate, both of which have helped shape the clean, elegant style for which Niigata sake is known.

The brewery's best-known brand, Kenshin (謙信), honours the Sengoku-period daimyō Uesugi Kenshin (上杉謙信), whose domain included much of present-day Niigata. The name also reflects a famous local tradition connected with the historic Shio no Michi (塩の道, "Salt Road"), which linked the coast at Itoigawa with Shinano Province. According to legend, Uesugi Kenshin sent salt to his rival Takeda Shingen during a time of economic blockade, declaring that battles should be won with swords rather than by depriving people of essential goods. The story has come to symbolise fairness, integrity and magnanimity, values the brewery seeks to embody in its sake.

Although production methods have evolved over the years, Ikedaya Shuzō remains an independent brewery committed to small-scale craftsmanship. It works with carefully selected sake rice and combines traditional brewing techniques with modern quality control, while a younger generation of brewers has helped carry the brewery into the twenty-first century without losing sight of its heritage.

Today, the Kenshin range includes Junmai, Ginjō and Daiginjō expressions as well as seasonal releases such as unpasteurised and limited-edition bottlings. While many Niigata sakes are associated with an especially light and crisp style, Kenshin is known for balancing clean, dry finishes with a generous expression of rice umami, making the brewery's sake suitable both as an aperitif and alongside a wide variety of dishes.

Despite its long history, Ikedaya Shuzō remains a relatively small producer whose reputation rests on the consistent quality of its sake rather than large-scale production. More than 200 years after its founding, the brewery continues to represent the brewing traditions of western Niigata while celebrating the history and culture of its home in Itoigawa.