Junmai Ginjo “Otozure” sake
Junmai Ginjo “Otozure” sake is crafted by the master brewer of Okazaki Sake Brewery with the concept of expressing the elegant and refined flavor born from the climate and natural character of Kitaura.
Rice harvested in autumn is brewed in winter, and the koji fermentation starter is made in harmony with Japan’s ever-changing climate.
For the sake rice, a blend of Yamaguchi Prefecture’s original sake-rice varieties—Saito no shizuku and Yamada Nishiki—is used.
To draw out the rice’s inherent richness, Saitonoshizuku is polished to 55%, intentionally leaving a little more of the grain, and then combined with Yamada Nishiki, which has been polished to 50%.
The sake brewers take only the clear upper layer of the sake in its natural, unfiltered state—without passing it through a filter—so you can enjoy a pure, nuanced depth of flavor.
This is a sake that embodies the brewer’s wish “to create a drink that stays close to the customer”—and is a special bottle available only at Bettei Otozure.