Kurosawa Brewery
MARUTO JUNMAI 80 USU-NIGORI NAMA
純米酒生酛造りマルト 純米八〇うすにごり生酒
Category
Sake
Type
Sake
Producer
Kurosawa Brewery
Production area
Nagano Prefecture, Sakuho Town
Rice
Hitogokochi (Nagano, Tomi City), 80% polishing ratio
Method
Kimoto, 3-stage fermentation, origarami (lees-contact), unpasteurized
Variety
Hitogokochi, Kinmon-Nishiki
Fermentation
Moromi fermentation period: 22 days. Fermentation temperature: 14°C. Pressing: Yabuta press. No filtration. Unpasteurized (nama). Water addition: yes.
Maturation
Refrigerated storage. Bottled in December, quality guaranteed until August. Recommended cold chain.
Capacity
720 mL
ABV
15%
Serving Temperatures
5°C
Production Quantity
5,500 btl/y
Recommended Pairings
Fresh cheese
Tasting note
Active and lively on the palate with time. In summer, enjoy a dry, refreshing bitterness. After summer, expect intensifying lactic notes. Bold rice umami from the low 80% polishing ratio, with a fresh nigori character early on.
About the producer
Brewery Guide
Located at the foot of Mt. Kita Yatsugatake in Shinshu (Nagano), along the upper reaches of the Chikuma River, the brewery sits 800m above sea level in the highland town of Sakuho. Known for its exceptional sunshine and winters that drop to -15°C, the brewery has used pure Chikuma River spring water for 160 years of sake brewing deeply rooted in the local community. Since 2009, Yohei Kurosawa has served as toji (master brewer), inheriting 60 years of experience and craft from the previous toji, now technical advisor Hajime Nakazawa.
About the Production Area
Nagano
Brewery Determination
All rice used is sourced entirely from Nagano Prefecture. The brewery actively engages in contract farming with motivated young farmers within 35km of the brewery in the Higashi-Shinano region, while self-cultivating rice that accounts for 5% of total usage — living by the motto "No Sake No Life." Polishing is done 100% in-house.
