[Saketime ranking No. 2 in Yamanashi Prefecture]
[Centennial sake brewery - Sasaichi Brewing Co., Ltd.]
[Brew water is Fuji Gozen water]
[France Kura Master 2022 Junmai Sake Division Platinum Award]
[2018 10th Omachi Summit Junmai Ginjo Division Excellence Award]
ZJ126 - Dan Yamahai Jumaiginjo Bizen Omachi| Sasaichi Brewing
Special price: $198/bottle
Rice ingredients: 100% Bizen Omachi
Rice polishing ratio: 55%
Alcohol content: 15%
Volume: 720ml
Manufactured in: Jan 2025
The unique sourness of Sanbai produced during the brewing process, combined with the layered flavor of Omachi, makes the taste complex and deep, and tastes the passion and wildness of Omachi. Slightly sweet aroma, moist and rich umami and sweetness gently spread in the mouth. A light and refreshing aroma of grapes and rice floats from the glass, the taste is silky and smooth, the body is medium and strong, and the acidity and sweetness of rice fill the mouth. Warm drinks can better highlight the richness of Omachi.
The most important aspect of ‘Dan’ is the relationship between sake and food, and rather than being a full expression of one's personality, sake is considered to be a beverage that determines taste. In other words, it means that the emphasis is on the sake that goes with the various cuisines of the season and Western cuisine. Like seasonal cuisine, ‘Dan’ is brewed to match the seasons. Rather than offering the same products throughout the year, we present the best of the best for each season. This may not be a logical idea rooted in Japanese culture, but it is a characteristic of ‘dan’ that is present in all sake. This requires a very delicate, refined and careful brewing process, which is what makes ‘Dan’ what it is. In the future, we will continue to uphold the traditions and culture inherited from our ancestors, and we will endeavour to brew new and luxurious sake based on the principles of authenticity.
【History of Sasaichi Sake Co.】
‘Dan is the world-renowned sake brand of Sasaichi Brewery Co. Sasaichi Brewery is a brewery with a history of more than 350 years, which began with the establishment of Hanadaya in 1661. In 1919, the first owner, Hisashi Amano, merged the breweries and renamed them Sasaichi Brewery. The word ‘Sasa’ in the name ‘Sasaichi’ means ‘sake’, and ‘Ichi’ was named with the idea of being the best sake in Japan. In keeping with the trend of the times, we introduced large-scale production facilities for sake brewing, but in 2013 we finally abandoned them and reverted to the traditional methods of sake brewing, such as the brewing process and the sake mastering process, which are handmade traditions. The new brand ‘Dan’ was born like the sun rising from Mount Fuji. The meaning of the name coincided with the idea of the first manager when he named Sasaichi, and it became the brand name.
Sasaichi Brewery is a brewery of sake as well as wine. Dan,’ which is brewed by a long-established brewery with knowledge and expertise in the production of various types of sake, is the “beginning” sake of the new history of Sasaichi Brewery.
【Brewing water is Fuji's Mikimae water】
‘Sasaichi Sake Brewery is located in Sasako-machi, Otsuki City, Yamanashi Prefecture. It used to flourish as a lodging town for the Sasako-tōge (Sasako mountain pass), which is the most difficult pass in the Koshu-kaidō (Koshu street), and is located in the Kantō metropolitan area, which is about 80km from the centre of Tokyo. The underground water that flows in this area is called the Reimyo Fuji Starting Point, and the production water that is the source of sake is clarified by decades of filtration between the permeable layers of the ground after the melting of the snow on Mount Fuji. The reason why the sake is stored here is that the water is the best tasting water in Japan. There is also a record of Mizuhikari (a carrier) delivering this water to Edo Castle for tea ceremonies in the past. There is also a historical reason why the water was called ‘Gozen water’ because the Emperor Meiji chose this water to carry on his trips to Kyoto. The production of sake using this water is beneficial to the unique brewing of the best sake rice in the country.
【Brewing Philosophy of Dan】
The characteristics of ‘Dan’ are the softness of the sake brewed with 70% of the water that makes up the sake, and the mellow flavour that comes from the rice. We make every effort to seek out the best rice that is suitable for the best water, and use the best rice in the country to brew our sake. We thoroughly ferment our sake at low temperatures with nature's bounty, and we place the utmost importance on creating a sake with a ginjyosu aroma that fills the mouth with a blend of mellow aromas and flavours, and a balance of pure, soft acidity, sweetness, and freshness, which is what we strive for at Dan. In order to achieve this, we seek to express the pure flavour of water and rice as much as possible, focusing on traditional yeast that brings out the taste of the ingredients, pure rice that maximises the effect of lactobacilli, and the Yamashiro Abort Mizutaki brewing. This is the brewing philosophy of ‘Dan’, which emphasises the harmony of aromas and flavours, and aims to be the pinnacle of sake for the ultimate meal and sake that is not limited to a specific cuisine.
