Kakurei Junmaishu Shiboritate Nama Genshu (鶴齢 純米酒 しぼりたて 生原酒)

Kakurei is the flagship brand of Aoki Shuzo, founded in 1717 in Minamiuonuma, Niigata Prefecture, one of Japan's most prominent heavy snowfall regions. Unlike the typical "Tanrei Karakuchi" (light and dry) style of Niigata sake, Kakurei is widely known for pursuing "Tanrei Umamiguchi" (clean yet rich in umami), maximizing the natural, rich flavor of the rice to complement the local food culture of the snowy region. This "Junmaishu Shiboritate" is a newly brewed sake released exclusively in winter. Bottled directly after pressing without any dilution or pasteurization (Nama Genshu), it perfectly seals in the deep concentration and vibrant energy unique to an undiluted sake. According to global enthusiasts and sommeliers, the charm of this sake begins with the gorgeous aromas of fresh muscat and subtle melon, along with the fresh yeast nuances typical of a new brew, that delightfully rise from the glass. Upon taking a soft sip, the popping micro-carbonation unique to raw, undiluted sake affectionately awakens the tip of the tongue. Within the robust volume of its 17% ABV, the rich and deep umami of the rice elegantly blooms in the mouth. The soft 1.6 acidity and the neat +3.0 SMV refreshingly embrace the texture of the undiluted sake that might otherwise feel heavy, beautifully concluding with a clean, dry swallow like pristine snowmelt water. The fresh vibrancy of the raw sake and the comforting umami characteristic of Kakurei create a pleasant balance, making it a wonderfully lovely sake to pair with warm winter dishes.

Here are two pairings to enhance the delicate flavors of Kakurei Junmai Ginjo Shiboritate. 1. Terroir Pairing: Tottori Crab Omelet (鳥取県産 カニ玉) The sweetness of fresh crab meat and the flavor of soft eggs pair harmoniously with the subtle sweetness and deep rice umami of Kakurei Junmai Ginjo Shiboritate. The sake's cleanliness helps to cleanse the palate from any richness of the omelet, making it even more enjoyable, and the subtle saltiness of the crab enhances the sake's umami. 2. Creative Pairing: Halibut Carpaccio The light and clean taste of halibut balances the delicate fruity aroma (Muscat, Melon) of Kakurei Junmai Ginjo Shiboritate. The freshness of the halibut combines with the sake's micro-carbonation to create a refreshing experience in the mouth, and the unique subtle sweetness of halibut enhances the sake's sweetness. The clean finish perfectly balances the richness of the halibut.