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Setchubai Junmai Genshu Setchuchozou (72cl)
- Maruyama Brewing
- SEIMAIBUAI (amount of rice left after milling)
- Joetsu (Niigata)
- Rice variety
- Alcohol content
- Bottle size
A Junmai Genshu sake aged for more than 3 months in a snow cavern ("Yukimuro") on a hill in Higashikubikijo, known for its heavy snowfall. Silky in texture, this sake develops a refreshing aroma once in the mouth, with a taste that is both rich and sweet, with a strong umami. The subtle acidity gives it a clean and light finish.
One of the characteristics of this sake is that it is easy to match with a wide range of dishes. It can of course be enjoyed cold, but the mellow taste that emerges when warmed up is also worth experimenting with. It is made from a local variety of Japanese rice called "Gohyakumangoku", produced in the Joetsu city of Niigata, where its brewery is also located.
Our tip: It goes well with tempura, chicken skewers, giblet stew, fried skewers, okonomiyaki, tonkotsu ramen, grilled chicken, roasted lamb, fried fish, beef stew, and cheese.
Founded in 1897, Maruyama boasts a brewery surrounded by rice fields as far as the eye can see, a lush natural environment where fireflies flutter in the summer and where a metre deep snow falls in the winter. It is in this beautiful and cold environment that "Setchubai" sake is brewed. Even the slightest damage to the environment would prevent the sake from being brewed, so Maruyama also contributes to the maintenance and preservation of this indispensable nature.
One of the most important tasks in sake making is the preparation of the koji, which has always been done by hand at Maruyama, because even though it is now possible to mechanise this process, human hands still produce more accurate koji. Limited seasonal sakes such as Ginjo, Junmai, or Tokubetsu Honjozo as well as Honjozo are prepared with the "Futakoji-ho" method, in small, shallow cases and thus a very limited annual production. For Futsushu sakes that are sold all year round, the brewery uses the "Hakokoji-ho" method, using larger and slightly deeper crates. The smaller and more manual the production, the more time-consuming it is, but this is the price Maruyama has decided to pay for a high-quality sake: its signature Setchubai series.
Consume in moderation. Alcohol should not be consumed by pregnant women.