Urakasumi Honjozo Genshu (2022 vtg)
- In stock, ready to ship
The rich, brown butter, toffee and hazelnut shortbread notes we love in the fresh version are intensified in this 2022 aged genshu. We asked to taste this ostensibly "old" inventory and were stunned by how beautiful and indulgent it has become with time. We were able to negotiate a significant discount for the last few bottles they had left from 2022, and we're passing along the savings to you!
Brewery: Urakasumi
Location: Miyagi
Grade: Honjozo Genshu
Rice: Manamusume, blend
Polishing Rate: 65%
ABV: 18-18.9%
SMV: -1 to -2
Yeast: proprietary
Acidity: 1.6
Since Urakasumi sake brewery was founded in 1724, it has been run by the Saura family and it is now managed by the 13th president, Koichi Saura. “Urakasumi”, the name of our sake, means “Misty Bay” (Ura is Bay and Kasumi is Mist). The main brewery is located in Shiogama, a place of scenic beauty facing the Pacific Ocean. “Urakasumi” comes from an ancient poem about the joy of the arrival of spring and the peaceful scenery of Shiogama Bay. We aim to brew sake that is well-matched with the image of this poem. Our aim is to make “classic and elegant” Urakasumi sake. The art of brewing creates good umami(richness) of rice, a well-balanced flavor, and a mild, elegant mouthfeel. By fermenting finely polished rice at low temperatures over a long period using our own cultivated yeast, we strive to make a sake that people never tire of drinking. Urakasumi brewing has been inherited from Nanbu Toji Guild's skill and method which is faithful to the basics and through and careful quality control, yet also challenged to devise many innovations.
Miyagi is one of the famous rice-growing areas of Japan. Sanriku Coast, one of the world’s most famous fishing grounds nearby, our city Shiogama is abundant in fresh seafood and the port is well known for its tuna catch. Oysters from Matsushima Bay are particularly famous nationwide. Shiogama’s inner-city area is dotted with numerous sushi restaurants, and the fresh seafood is relished by a great many people. We are particular about including regional characteristics in our sake. We primarily use rice produced in Miyagi, one of the premier rice-growing areas of Japan. In addition, based on the idea that sake is better to drink with a meal, making a sake that goes well with our regional culinary culture is of prime importance.