Kurumazaka Junmai

Kurumazaka Junmaishu (車坂 純米酒) has a new label that evokes the gentle, rounded flavours characteristic of this traditional sake, while subtly alluding to the serene rural landscape surrounding the brewery in the Kino River Plain. The warm hues of the label mirror the gradual transition from day to night, a metaphor for the sake's maturation and the subtle shifts in flavour that unfold with temperature. Crafted with 100% Wakayama-grown Tamae rice, this Junmai undergoes a meticulous ageing process within the brewery's cellars for over two years. The result is a sake with a delicate aroma reminiscent of citrus fruits and grains and a remarkably smooth, well-rounded flavour profile. Its versatility makes it an ideal companion for various dishes, from savoury pork ginger to daikon radish with mackerel and even the simplest tamagoyaki.

The banks of Wakayama's Kinokawa River have been home to sake breweries since the middle of the Edo period . Yoshimura Hideo Shōten was founded in 1915 by Yoshimura Hideo, who was born into a raw silk producer's family. The waters of the Kinokawa River have long sustained local history and culture and are an indispensable treasure for sake brewing. Yoshimura's sake is brewed with water from the underground flow of the Kinokawa. Yoshimura Hideo Shōten is one of the growing numbers of breweries with a female tōji at the helm: Fujita Akiko believes that sake lovers want a drink with umami and a crisp finish. Focusing on the umami of sake rather than the sweetness enhances meals. Umami is a global flavour element, so the umami in sake makes it suited for far more than just Japanese cuisine.