History and origin of SAITO Junmai Sake  

Jumai sake brewing methods were developed towards the end of the Second World War. During that period, rice was insufficient to feed the demands of the entire Japanese population and its  sake production industry. Therefore, producers improved yields by increasing sake three times through a technique known as “Sanbaïzojoshu”.  

Sake was formed by tripling the quantity of rice used compared to the traditional method. This was done by mixing the fermented rice (moromi) with “Jozo alcohol”, a distilled alcohol diluted with spring water. Flavouring agents were then added to boost sweetness and mild acidity. 

What is Junmai Sake? 

This medium-bodied sake comes with a long dry tail with a tinge of an acidic finish. It is rich and dry with fruity aromas like green apples. This sake is one to quench your thirst, especially when paired with any strong-tasting dishes. 

Additional Information: 

Alcohol Content: 14.5%
Rice Polishing Ratio: 70%
Rice Variety: Koshihikari
Acidity: 1.2

How is Junmai Sake produced?

Junmai sake is brewed in Fushimi, Kyoto, where underground water can be found in abundance. The water’s mineral content plays a vital role in the sake brewing process—to wash the grains and dilute the final product. 

Sake is made from fermented rice, yeast, koji and water. Traditionally, Sake Mai (Sake Rice) or Shuzo Kotekimai (Sake Brewing Suitable Rice) is used for brewing sake because its grains are larger and stronger for sake-making. Additionally, Sake rice is polished to a higher degree because its outer layers contain more fats, vitamins and proteins that would affect the sake flavour.  The rice polishing ratio of sake is usually listed on the labels of most sake bottles. 

Tasting Notes 

SAITO Junmai Sake is made with a minimum of 30% milled rice and offers a rich, dominant rice flavour on the palate. It increases to a medium body and ends with a tinge of acidity in the finish. Furthermore, the fruity green apple aroma seduces your senses with refreshing anticipation.  

Is Junmai sweet or dry?

Junmai sake is rich and dry, so it pairs well with dishes that match its richness, especially with heavier meals. 

Food pairings 

SAITO Junmai Sake goes well with Western meals such as meat sauce, hamburger and fried pork cutlet. As for Asian meals, SAITO Junmai Sake pairs well with sushi and sashimi. 

How do you drink Junmai Sake?

Serve Junmai Sake in a crystal wine glass, as the shape of the glass enables the diffusion of delicate aromas that are otherwise undetectable when using a typical Japanese sake vessel. Drier Junmai Sake, rich in complexity and body, is best served in large wine glasses, such as those used for Bordeaux or Burgundy. 

Junmai Sake can be served at different temperatures:

• Cold temperatures (40 F-60 F)
• Room temperatures (70 F) 
• Warm temperatures (85 F-115 F)

Do you refrigerate Junmai? 

As Junmai is a stable alcoholic beverage, store it in a cool, dark place away from heat and sunlight. Refrigeration is optional. 

How do you reheat Junmai Sake? 

Steps: 

1. Pour the sake into a vessel. Typically, a vessel is a Japanese decanter known as “tokkuri”.  
2. Immerse the vessel in a pot of water. Both the water and the sake should be of the same 
     level. 
3. Switch on the stove and gradually heat the sake, as you would when melting a bar of
     chocolate or butter.    

Alternative method; 

1. Immerse the vessel in boiled water. 
2. Let it cool, then immerse the sake bottle in the water. Remember not to place a cold sake bottle into boiling water because this can cause the glass to shatter. 
3. Let it sit for a few minutes till it reaches the desired temperature.

How long does Junmai sake last after opening?

Upon opening the bottle, sake oxidises more slowly than wine. Once opened, sake is best drunk within three days to a week. 

Elevate your meals with SAITO Junmai Sake 

SAITO Junmai Sake blends well with strong, flavourful dishes or even on its own. Buy a bottle now to indulge in this rich and dry sake and its exquisite taste.