大 治 郎  純 米  火 入 れ 

Daijiro sake is based on craftsmanship, from rice production and brewing techniques to the paper on their bottles. A small crew of three people produce all the sake at the Hata Shuzo brewery in Shiga Prefecture. The craftsmanship in the taste of their sake speaks for itself. There is a destinct depth and strength to Daijiro sake that lingers on the memory.

This Junmai sake is the core of the brewery's lineup. It is a sake that is made to complement a wide variety of food at the dinner table. The balance of this sake is an equilibrium of rice sweetness, fruity notes and a crisp, sharp finish.

The aroma is mild, fresh and with a cool expression, followed by a hint of rice and umami. The color in the glass has a delicate greenish tinge, suggesting that this sake is "muroka" without a carbon filter. Showing the original color of the liquid is part of Daijiro's philosophy. They strive to produce sake that creates a close connection with rice, in aroma, taste or color.

In the mouth you taste a delicious, rounded sweetness, flavorful and big. Notes of ripe fruit, hints of pear and melon stand out. They overlap with creamy flavors reminiscent of freshly steamed rice. The finish is long, spicy and lingering in the mouth.

Serving: Preferably at around 16 degrees, or at room temperature if you prefer a richer flavor. It can also be heated to 30-40 degrees, nurukan.

Food pairing: This sake is generous with food. Pour it with smoked, fatty fish, or delicate tastes in grilled scallops. Any rice dish is a given, but also try this sake with a piece of aged parmesan to experience the delicious glutamin acid synergy between sake and cheese.

• Volume: 720ml
•  Alcohol content: 16%
•  Polishing: 60%.
•  Rice variety: 100% Ginfubuki (cultivated on the brewery's own fields)
•  Yeast type: No.14
•  Namazume (pasteurization in the bottle)

Brewery: Hata Shuzo, Shiga Prefecture