Kamenoumi Junmai-Ginjo Murokanama (亀の海 純米吟醸 無濾過生原酒)

Kamenoumi is the flagship brand of Tsuchiya Shuzo, founded in 1900 in the nature-rich city of Saku, Nagano Prefecture. Among their lineup, this Junmai Ginjo Muroka Nama Genshu is a masterpiece brewed using the clear subsoil water of the Chikuma River and locally grown 'Hitogokochi' sake rice milled to 59%. Bottled directly after pressing without any filtration, dilution, or pasteurization, it perfectly preserves the vibrant charm and the very breath of the yeast typical of freshly brewed sake. The charm of this sake begins with the gorgeous aromas of pineapple and ripe red apple that delightfully rise from the glass. Upon taking a sip, the pleasant micro-carbonation typical of raw, undiluted sake gently awakens the tip of the tongue, followed by the juicy, transparent sweetness and rich umami of the Hitogokochi rice elegantly blooming in the mouth. The refreshing, fruit-like acidity tenderly embraces the volume of the undiluted sake that might otherwise feel heavy, beautifully concluding with a clean finish and a subtle lingering hint of citrus. It is wonderful to savor slowly on its own, but it truly shines as a lovely sake that shows an even more radiant balance when paired with a meal.

Pairing recommendations for Kamenoumi Junmai Ginjo: 1. Yakitori (Grilled Chicken Skewers): Nagano Prefecture is also known for its chicken production, and yakitori, especially charcoal-grilled, harmonizes the sake's subtle sweetness and smoky flavor. The saltiness and umami of the yakitori enhance the sake's fresh fruity aroma, and its clean finish refreshes the palate. 2. Octopus Carpaccio: Thinly sliced fresh octopus marinated with olive oil, lemon juice, and fresh herbs pairs perfectly with the sake's refreshing citrus notes. The chewy texture of the octopus and the tangy marinade blend delightfully with the sake's subtle effervescence, while the sake's subtle sweetness deepens the octopus' flavor.