A Junmai sake, made with rice grown at a once-abandoned cultivation field. It’s brewed by kimoto, a traditional method to maximize umami, and bottled directly after pressing for the freshest flavor.
Two Young Dreamers Bringing Fresh Life to Noto Agriculture
The sake rice used in Shinho is cultivated by Yumeurara. This agricultural startup is run by the young Hirotaka Ura, who at just 33 years old, represents a new generation of farmers.
At a time when many sake rice fields stand abandoned and wasting, Hirotaka joined hands with his former high school classmate Kaichiro Kazuma, another young dreamer and president of Kazuma Sake Brewery, to rescue the increasingly neglected sake fields of their birthplace of Noto as the previous generation of farmers age out of the workforce.
Together, the two have given fresh life to Noto’s once-abandoned rice fields, tilling the now-thriving fields to cultivate high quality sake rice.
A Cycle of Goodwill Reaps Rewards for All
From 2013, the young duo began renting neglected rice fields from their retired farmer-owners to engage in sake rice cultivation. The work started with the meticulous process of resuscitating the dying fields - but at the same time, the two men also began earnestly researching and studying sake rice.
Currently, over half of Kazuma Sake Brewery is made with sake rice cultivated by Yumeurara. By buying rice directly from local farmers, Kazuma sake brewery gives back to those working to revitalize Noto’s agriculture. This creates a cycle of goodwill that benefits the community, brings abundance to Noto, and results in great sake for consumers to enjoy the world over.
A Deep, Mellow Flavor Brimming with Umami-rich Rice
Shinho uses only 100% Gohyakumangoku rice cultivated by Yumeurara, lending this sake an umami-rich flavor achieved through the traditional kimoto process of sake making. Kimoto requires more time and effort than other methods, but brings out the fullest potential of the sake rice to imbue sake made in this manner with unprecedented umami richness.
Importantly, Shinho sake rice is polished to 70%, with care taken not to overmill the grains, bringing richness and complexity and retaining natural flavors gifted by the land itself.
To maintain these fresh and natural flavors, Shinho is undiluted and unfiltered after fermentation. Shinho is bottled directly from the tank so as not to expose the fresh sake to the air. This way, yeast continues to thrive inside of the bottle for a unique flavor that is best at its freshest.
A Brewer Embodying the Terroir of Oku-Noto
Kazuma Sake Brewery
Founded in 1869 in Noto Peninsula, Ishikawa Prefecture, Kazuma Sake Brewery took root in a sleepy port town over a century ago.
At just 24 years old, president Kaichiro Kazuma inherited his duties as head of the Kazuma Sake Brewery in 2011, and the Kazuma vision of maintaining the brewery's deep communal roots.
Nearly all of what goes into Kazuma Sake Brewery’s products are sourced locally in Noto to ensure that the community that nurtured it flourishes in step with the brewery itself.
It’s said that Noto’s close-knit townships were once underwater, until the oceans receded, making settlement possible. This made for exceptionally mineral-rich grounds on which to farm. Soft water ideal for sake-making flows from the mountain and blesses the sake rice cultivated here with exceptional umami. The area’s sake are said to go especially well with local seafood - another product of the ocean-ringed region.
Kazuma Sake Brewery is recipient of numerous sake competition awards both in Japan and abroad. All eyes are on Kazuma as its young leader brings the brewery into a new sake age.
A taste of an abundant future,
right in your glass
(NOTO , ISHIKAWA)
※Underage consumption of alcohol is prohibited by law.