Umakaramansaku, Tokubetsu Junmai

Dry but tasty, wild card for any cuisine

Umakaramansaku  , Tokubetsu Junmai

Hinomaru Jozo, established in 1689, rose to prominence as a leading sake brewery in the Tohoku region by the early 1900s. However, the brewery's operations were halted in 1948 during the Pacific War. Undeterred, the brewery resumed sake production in 1950, embarking on a new chapter in its enduring legacy.

The brewery is situated amidst one of Japan's snowiest regions, where pristine snowmelt water filters through the earth, forming groundwater. Four wells tap into this abundant source, providing the lifeblood for Hinomaru Jozo's sake creations.

The brewery's home is renowned for its "Uchigura"  inner storehouses, traditionally used as merchant archives but repurposed as residences. These substantial structures add a unique charm to the town's historical landscape.

In contrast to the prevailing industry practice of filtering, low-temperature pasteurizing, and storing sake in large tanks before bottling, Hinomaru Jozo employs a distinctive approach. Their sake undergoes low-temperature pasteurization while still in the bottle, followed by direct storage.

While this method necessitates ample storage space and may not be economically advantageous, it allows the brewery to preserve the sake's freshness and ensure consistent quality across every batch. 

Umakaramansaku is characterized by its savory and dry taste. While dry sake is generally known for its sharp finish that doesn't linger on the palate, this sake offers a well-balanced umami and acidity that spreads across the tongue. It has a vanilla-like aroma without being overly sweet. Moreover, its character remains consistent whether served chilled or warmed, making it an excellent choice to pair with a variety of dishes, from appetizers to main courses. This sake is a favorite among the brewery's employees, demonstrating its drinkability and ability to be enjoyed daily without becoming tiresome.

Flavor, Aroma and Paring Table