Kurosawa Brewery
Maruto Kinmon Wine Barrel Aged
マルト生酛純米金紋錦ワイン樽熟成
Category
Sake
Type
Sake
Producer
Kurosawa Brewery
Production area
Nagano
Rice
Kinmon Nishiki
Method
Kimoto with wine barrel aging for 15 months
Capacity
500 mL
ABV
18%
Serving Temperatures
Preferred cold but could serve on the rock or warm
Tasting note
A junmai undiluted sake carefully brewed using the rare Kinmon Nishiki rice from Nagano Prefecture, with 60% of our production dedicated to our specialty, the kimoto method. This sharp and crisp junmai undiluted sake is finished with final aging in used barrels that previously aged red wine in Shiojiri city. Enjoy the unique taste and color that balances the sharp, dry junmai with the complex flavors derived from the barrels.
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.
