Mizutoriki Kura No Hana 44 Junmai Daiginjo Sake

The Mizutoriki Kura No Hana 44 Junmai Daiginjo Sake is produced by Kakuboshi in the city of Kesennuma, Miyagi Prefecture. By using Kura no Hana sake rice and "Honofuku 21" yeast, both developed in Miyagi Prefecture, Kakuboshi has created a fantastic sake with a delightful aroma and a refreshing aftertaste.

At the beginning, aromas of melon and pear can be tasted. The finish of this Junmai Daiginjo is surprisingly slightly dry with a lovely umami. The creamy texture is very pleasing to the palate. A nice umami taste, a pleasant sweetness and a full body round off the Mizutoriki. Mizutoriki regularly wins medals in national and international competitions, for example the gold medal in the "Junmai Daiginjo" category at the Kura Master 2022 in Paris.

The freshness of sake goes particularly well with light seafood and sashimi. But the Mizutoriki is also a poem with yakitori and vegetables. You should also try it with chocolate desserts.

You should enjoy this sake well chilled. We recommend a special sake glass or alternatively a white wine glass.

Find out more about sake from Miyagi Prefecture here.

Junmai Daiginjo sake
Japanese alcoholic drink based on rice
Rice polish: 44%
Rice variety: Kura No Hana
Sake Meter Value: +0,9
Net quantity: 720 ml
Alcohol: 16% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Kakuboshi was founded in 1908 in Kesennuma, Miyagi Prefecture. The brewery was hit extremely hard by several strokes of fate: after a major fire in 1929, the buildings were completely destroyed. The following year, the family rebuilt the company headquarters on the same site. Sake Kura has been a registered tangible cultural asset of Japan since 2003. During the devastating earthquake in 2011, the first floor of the building was washed away and the second floor was severely damaged. The brewery was completely rebuilt in a former school in May 2016 and uses state-of-the-art technology. The brewery's sake has won many awards and is considered to be particularly light and fresh. Its aroma is not too strong and goes particularly well with seafood, the culinary flagship of Miyagi Prefecture. Kakuboshi is a small company with 30 employees, half of whom work in production.