Misuzu Junmai Ginjō Muroka Namagenshu

Misuzu Junmai Ginjō Muroka Namagenshu (美寿々 純米吟醸酒 無濾過生原酒) is an unfiltered, unpasteurised (nama genshu) Junmai Ginjo sake made from Miyama Nishiki rice, polished to 49%, meeting the Daiginjo standard. It has a fresh, melon-like aroma with hints of sweet vanilla and a fruity ginjo bouquet. On the palate, it offers pronounced umami, subtle bitterness, and acidity reminiscent of grapefruit, balanced by gentle sweetness from the rice. The aftertaste is clean and mildly spicy, with lingering umami and a pleasant bitter finish. Over several days, the flavour profile remains stable and develops added complexity, with a stronger sweet-sour character and balanced acidity. Slight sediment may be present due to the unfiltered nature. Misuzu pairs well with light appetisers like edamame or wasabi, and can be chilled and gently warmed.

Misuzu Sake Brewery in Shiojiri, Nagano, was founded in 1893 as Shimizu Jōzōten (清水醸造店) and incorporated in 1955 under the name Misuzu (美寿々). The sake's name was chosen after the Shinano pillow word (枕詞, figure of speech) "misuzukaru" (みすずかる). Shiojiri-juku has flourished as a posttown since the Edo period . The area is located in a semi-highland area at an altitude of 750 metres, and the water and air are clean, making it an ideal environment for sake brewing. The water used for brewing sake is soft and delicate water from the Narai River system, enabling smooth, soft sake production. After graduating from the Department of Brewing at Tokyo University of Agriculture, Kumagai Naoji (熊谷直二) has been involved in sake brewing for over 40 years and has been Misuzu's head brewer since 2000.