Kurosawa Brewery
Maruto Junmai Kimoto
純米酒生酛造りマルト
Category
Sake
Type
Sake
Producer
Kurosawa Brewery
Production area
Nagano
Rice
Miyama Nishiki
Method
Kimoto method
Capacity
720 mL
ABV
15%
Serving Temperatures
Cold or warm
Tasting note
The name represents the sun and the act of rising, symbolizing the vigor of the sunrise. The trademark of this brand is the ear of rice affixed to the bottle. This sake is brewed using the traditional kimoto method, which takes nearly twice as long and is more labor-intensive compared to the typical rapid fermentation method. It is a robust sake with a well-balanced blend of the five tastes of sake: sweet, sour, spicy, bitter, and astringent. This junmai sake offers a deep flavor profile with a good balance of richness and sharp acidity, making it enjoyable both warm and chilled. It is a certified sake from Nagano Prefecture.
About the producer
Brewery Guide
Located at the foot of Mt. Kita Yatsugatake in Shinshu (Nagano), along the upper reaches of the Chikuma River, lies the highland town of Sakuho at an elevation of 800 meters. This sake brewery, situated in one of Japan's highest altitude regions and the source of Japan's longest river, the Chikuma River (Shinano River), benefits from one of the highest rates of sunny days in the country. The harsh yet blessed climate sees winter temperatures dropping to -15 degrees Celsius. For 160 years since its founding, this brewery has utilized the high-quality underground water from the Chikuma River, producing sake deeply rooted in the local community.
Since 2009, Yohei Kurosawa, the brewery owner and master brewer, has been overseeing the brewing process. With a passion and dedication for sake brewing, he and his team of brewers work meticulously to craft their sake. They inherit the solid experience and techniques of the previous master brewer and current technical advisor, Motoji Nakazawa, who dedicated 60 years to the art of sake brewing.
About the Production Area
Nagano
Brewery determination
All of the rice used as raw material is sourced from Nagano Prefecture. In particular, we engage in contract cultivation with enthusiastic young farmers within a 35 km radius of the brewery in the Eastern Shinano region. Additionally, our own cultivation accounts for 5% of the total rice used. Under the policy of "Agriculture(農), Sake(酒), Drinking(呑), Life(生活) or (No Sake No Life)," we are deeply involved in agriculture, reflecting the local climate and culture in our sake. All rice polishing is done entirely in-house.
Driven by the desire to create sake that one never tires of drinking, we focus on the traditional Kimoto brewing method. Instead of merely polishing the rice, we tailor the process to enhance the umami and quality of the sake. We strive for a rich, slightly dry flavor profile, achieving a well-balanced taste that encompasses the five flavors of sake: sweet, sour, spicy, bitter, and astringent, resulting in a robust and enjoyable experience.
