Sake Type
Junmai
Rice Type & Origin Area
Gohyakumangoku - Fukushima
Rice-polishing Ratio
60%
Alcohol Percentage
16%
Production Area
Fukushima
Kissui Hidariuma Junmaishu
ARIGA JOZO
Kissui Hidariuma Junmaishu invites a sensory exploration of life's nuances. Its name stems from the belief that channelling this spirit into the revered horse "Sauma" bestows good fortune.
Crafted from "Gohyakumangoku" rice from Fukushima Prefecture, it offers a sophisticated balance of sweetness and umami. This Junmai sake delivers a delicate aroma and a well-balanced taste of defined acidity and sweetness, and the craftsmanship in its production shines through. Soft yet robust, it exudes resilience and finesse, imparting a flavour that echoes both robustness and intelligence all while maintaining an underlying gentle character, offering an experience that speaks volumes of depth and sophistication.
About the Sake brewery:
Established in 1774 in Shirakawa city, the eastern side of Fukushima Prefecture steeped in history, Ariga Shuzo flourished. Renowned for Tiger Makkori, a Korean-style nigori sake savoured across Yakiniku restaurants nationwide, the brewery collaborates closely with local farmers. They cultivate premium sake rice varieties like Yume no Kaori and Gohyakumangoku, essential to the coveted Kissui Hidariuma brand.
For three centuries, brewing techniques passed through generations at Jinya no Sato were employed along with the fertile local lands, consistently producing exceptional sake. As the Edo period ended, a jinya was founded in Kamako Village, integral to the Echigotakada clan's domain. Sake production, commissioned by the feudal lord, eventually led to the establishment of the Ariga Jozo.
