Junmai Ginjo - 2019 - Sake Matsunotsukasa

The rice used here is polished to 55%, leaving only the heart of the grain for fermentation, which concentrates the aromas while preserving purity and elegance. It comes directly from local partner farms, grown either sustainably or organically, in Ryuou, the village where the brewery is located. The main variety cultivated is Yamada Nishiki, renowned for its exceptional quality in sake production.

The water used for brewing this sake is drawn from 120 meters underground; it flows from the Echigawa River, which originates in the Suzuka mountain range.

The steamed rice is combined with koji, a vital filamentous fungus that converts the starch in the rice into fermentable sugars. Koji is also used in many traditional Japanese foods, including miso, mirin, and soy sauce.

The starter mash, is created by mixing the rice and koji in large tanks. Fermentation is then initiated by adding selected yeasts. The rice ferments slowly at low temperature, which is what classifies this sake as a junmai ginjo rather than a standard junmai, until the sugars are fully converted into alcohol. The sake is then pressed, filtered, and aged for nearly two years before being bottled in February 2021. A slight addition of water ensures a final alcohol content of 16%.

The Matsunotsukasa sakes sold on the Cave Pur Jus website are imported into France by SARL Le Clos du Tue-Bœuf.