Product Description
This sake is brewed entirely with ingredients from Ibaraki-rice, water, koji mold, and yeast all sourced within the prefecture. Focusing exclusively on the ginjo yeast "Ogawa Yeast," first isolated by Chikara Ogawa in 1952, sixth-generation brewer Chikara Urasato embarks on a new challenge. Enjoy the delicate flavors born from Ibaraki’s terroir and the unique character of Ogawa Yeast to your heart’s content. A junmai sake with a gentle, mellow melon aroma. Its calm, understated taste pairs beautifully with meals-unpretentious yet deeply satisfying.
About the product
| Product Name |
URAZATO Urazato Junmaishu |
| Type |
Junmai |
| Volume |
720ml |
| Alcohol Content |
15％ABV |
| Ingredients |
Rice, rice mold |
| Rice Used |
- |
| Rice Polishing Ratio |
60% |
| Sake Meter |
- |
| Others |
- |
| Brewery |
Urazato Syuzo |
| Region |
Ibaraki |
Brewery introduction
Urazato Syuzo
Captivated by Ogawa yeast-originally isolated at Meiri Shurui in Ibaraki-our brewery actively incorporates this unique yeast into sake brewing. The theme of "Urasato," crafted by sixth-generation brewer Chikara Urazato, is "Mastering Ogawa Yeast." With a yeast that is deeply connected to the roots of his own name, he dedicates his entire brewing career to perfecting sake. Committed to using only ingredients from Ibaraki, he proudly creates sake that embodies the spirit of the prefecture.
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