Product Details
Product Details
Polished to
7%
A new extreme brewed with one of the world's smallest rice polishing ratio of 7% (= 93% of rice is polished away), challenging the limits of brewing technology by milling contract-cultivated "Kuranohana" rice in-house for 350 hours. The NIIZAWA Prize by ARTLOGUE is a project by WORLD ART DIALOGUE, a general incorporated association that promotes art, to honor the world's top artists each year and to use their paintings on the labels of the world's finest sake. In 2022, the eighth year of the NIIZAWA Series, the "2016 BRASIL" project (announced in 2016) will be presented by Katsuhiko Hibino, currently president of Tokyo University of the Arts and chairman of the Japan Football Association's Social Contribution Committee. A leading Japanese artist and educator, Mr. Hibino also supervises the art project "TURN," which is based on the value of art as a basis for realizing a diverse society by recognizing differences as individuality.
| Basic Information | |
| Alcohol % | 16 |
|---|---|
| Rice | Kura No Hana (Miyagi) |
| Water | Kurama underground water |
| Awards | Kura Master 2021 Junmai Daiginjo Category Gold Prize |
Tasting Notes
Tasting Notes
Boasts with the highest sugar content within the 7% series from the Niizawa Brewery. Elegant sweetness derived from the polished rice, along with its sweet aftertaste, will leave a deep and lasting impression.
Flavors & Aromas
Aniseed
Melon
Honeysuckle
Intensity
Pairing
Pairs well with
Best served at
Hanahie
(10 °C)
Suzuhie
(15 °C)
Best served in
Wine Glass
Brewery Story
The Ultimate Food Sake
Founded in 1873, with the professed aim of delivering “the ultimate meal-time sake”, the brewery continues to hold itself to a support role, in deference to cuisine. The brewery’s head office is located in the south of the Osaki Plain in Miyagi Prefecture, where the Sasanishiki and Hitomebore rice variants originated from. However, the brewery struggled to make a profit, when 90% of all sake produced was basic sake (“Futsushu”) around the year 2000. It was when the 5th generation owner Niizawa returned to the brewery the predecessor was thinking about closing the brewery but Mr. Niizawa persuaded him to keep the brewery running and started a great turnaround.