MIZEN Junmai Ginjō

MIZEN Junmai Ginjō is a premium Junmai Ginjō from Naeba Shuzō in Tsunan, Niigata Prefecture. Introduced as a companion to the brewery's popular Yuki no Mayu range, MIZEN was developed as a sake that can be enjoyed both as an aperitif and with food. Unlike Yuki no Mayu, which is brewed using the brewery's distinctive single-stage fermentation (ichidan jikomi), MIZEN is produced with a more conventional two-stage fermentation (nidan jikomi), resulting in a balanced style that combines fragrance, sweetness, and umami.

The name MIZEN (深然) is derived from the concept of shizen (自然, "nature"). According to the brewery, it reflects the deep aroma and gentle sweetness of rice grown in a natural environment, as well as a smooth, easy-drinking character that fits naturally into everyday life.

The brewery uses Gohyakumangoku and Koshiibuki (both grown in Niigata Prefecture). This also fits the brewery's philosophy. Gohyakumangoku contributes the clean, elegant structure typical of Niigata sake, while Koshiibuki, a premium table rice from Niigata, adds body, sweetness, and umami. The official MIZEN description emphasises this balance of fragrance, sweetness and rice-derived flavour rather than highlighting a single sake rice variety. The brewery describes MIZEN Junmai Ginjō as having a harmonious balance of fruit aromas, sweetness, and rice-derived umami. Subtle hints of steamed rice and fresh cream complement notes reminiscent of ripe apple, pear, and white peach. The palate is soft and rounded, with gentle acidity supporting a lingering umami finish. The sake is best served well chilled, ideally at 6-8°C, and pairs particularly well with richly seasoned simmered or stir-fried dishes.

Naeba Shuzō Co., Ltd. (苗場酒造株式会社) was founded on 23 September 1907 in Tsunan, Niigata Prefecture, one of Japan's snowiest regions. Surrounded by mountains and fed by abundant underground water originating from the heavy winter snowfall, the brewery has produced sake in this environment for more than a century. The combination of pure water, locally grown rice and a cool climate has long been central to its brewing philosophy.

From the beginning, the brewery has remained closely connected to its local community. Tsunan is known for its fertile rice fields and exceptional snowfall, with winter snow acting as a natural reservoir that slowly filters into the ground before emerging as soft spring water. This water has become one of Naeba Shuzō's defining brewing ingredients and contributes to the sake's clean, gentle character.

While preserving traditional brewing methods, Naeba Shuzō has continued to evolve. Rice is still steamed in a traditional koshiki vat, and fermentation follows time-honoured techniques that emphasise careful craftsmanship over mass production. The brewery has earned a reputation for producing sake that is approachable yet full of character, balancing rich flavour with a smooth, easy-drinking style.

A major turning point came in 2013, when Naeba Shuzō became part of the Angel Group, providing new opportunities for investment and product development while allowing the brewery to retain its independent identity and local roots. Since then, it has expanded its portfolio with innovative brands such as Yuki no Mayu (ゆきのまゆ), MIZEN (深然), and Kamosumori (醸す森), which have introduced the brewery to a new generation of sake drinkers both in Japan and overseas.

Today, Naeba Shuzō produces a diverse range of sake, from the traditional Naebasan label to modern seasonal and limited releases. Although firmly rooted in the brewing traditions of Niigata, the brewery continues to experiment with new techniques and styles while remaining committed to the natural environment that has shaped its sake since 1907.