Izumofuji Junmai Ginjo Red Label (出雲富士 純米吟醸 赤ラベル)

'Izumofuji' is the flagship brand of Fuji Shuzo, located in Izumo City, Shimane Prefecture—a land of myths often referred to as the birthplace of Japanese sake. The name embodies the brewery's affectionate wish to "brew Japan's finest sake that is as highly and widely loved as Mt. Fuji from the land of Izumo." This 'Junmai Ginjo Red Label' is the brewery's absolute standard lineup, brewed by generously milling the king of sake rice, 'Yamada Nishiki' grown in Shimane, down to 50%. Notably, rather than using mass-production pressing machines, they insist on the laborious traditional 'Kigune Shibori' technique—gently and slowly pressing the sake using the natural weight of sake bags stacked in a wooden vat—to achieve a clear and transparent profile free of off-flavors. Its outstanding quality was recognized when it was selected to be served on JR West's luxurious sleeper train, 'Twilight Express Mizukaze'. According to global enthusiasts and sommeliers, the charm of this sake begins with the noble aromas of pear and subtle lychee that delightfully rise when poured. Upon a smooth sip, the silk-like, soft attack bestowed by the wooden vat pressing affectionately wraps the tip of the tongue, and the pleasant sweetness and rich umami unique to Yamada Nishiki elegantly bloom in the mouth. The distinct and clean acidity of 1.7 affectionately supports the texture, giving three-dimensional shape to the flavor profile. Serving as the 'ultimate food-pairing sake' that never interrupts but rather elevates the flavors of the dishes, its cleanly falling, refreshing lingering finish makes it a perfect and lovely sake to enjoy beautifully chilled alongside precious dining.

1. Flounder with Sea Cucumber Guts: The clean taste of fresh flounder and the bitter, deep flavor of sea cucumber guts pair exquisitely with the Izumofuji Junmai Ginjo's subtle sweetness and gentle steamed rice aroma. The sake's clean acidity cuts through any fishiness of the sea cucumber, offering a cleaner experience, while the sake's umami enriches the flounder's flavor. 2. Grilled Silver Cod with Yuzu Miso Sauce: The oily richness of the silver cod and the tangy, salty flavor of the yuzu miso sauce harmonize with the Izumofuji Junmai Ginjo's smooth texture and delicate pear notes. The yuzu's acidity complements the sake's refreshing finish, cleansing the palate, while the miso's depth enhances the sake's rich umami, delivering a deeper flavor profile.