Kingaku Shiboritate Muroka Namagenshu (金嶽 しぼりたて 無濾過生原酒)

'Kingaku' is the classic flagship brand of Kuramoto Sake Brewing, located in the Tsuge region of Nara Prefecture—an area so cold in winter it was historically used as natural ice houses. This Muroka Namagenshu is a 'Shiboritate' (freshly pressed) lineup released in limited quantities exclusively during the winter. Although categorized as Futsushu (ordinary sake) with a 70% polishing ratio, it employs a '4-step mashing' (Yodan-jikomi) technique—adding rice one more time at the final stage of fermentation—to exquisitely elevate the umami and sweetness. Bottled completely bypassing filtration and pasteurization, it boasts an overwhelming 20% ABV, which is rare among commercial sakes. Borrowing the evaluations of sommeliers and passionate enthusiasts, the charm of this sake lies in the fact that despite its high 20% proof, the alcohol aroma is not piercing; instead, gentle aromas of freshly steamed rice and subtle banana typical of No. 7 yeast affectionately rise. Upon a sip, the weighty and powerful attack of the 20% raw undiluted sake strikes the tongue, but it is quickly followed by a subtle sweetness and smooth umami from the 4-step mashing, delivering an unexpected lightness. Thanks to the solid structural backbone created by the +4.0 SMV and 1.9 acidity, it possesses a devilish charm that goes down incredibly smoothly despite its high alcohol content. Boasting such a powerful and thrilling impact, it is a fascinating winter sake that comes highly recommended to be enjoyed with a glass of water (chaser) on the side to soothe the palate.

Kingaku Shiboritatae (金嶽 しぼりたて 無濾過生原酒) is a sake characterized by its rice flavor and high alcohol content. Here are two pairings that enhance the characteristics of this sake. 1. Braised Pork Belly (Kakuni) or Beef Tendon Stew: The weighty 20% body and subtle sweetness from the 4-step mashing create a perfect balance with the rich juices and fat of sweet and savory braised meat, while the intense ABV thrillingly washes away the oiliness, making the next bite even more appetizing. 2. Braised Yellowtail with Radish or Offal Hot Pot (Motsunabe): The sharp, punchy finish and 1.9 acidity perfectly subdue the intense broth and any fishiness or gaminess, demonstrating wonderful synergy with piping hot soup dishes that warm the body in cold winter, adding depth to the meal.