16th Kurouemon Junmai Ginjo Miyamanishiki

ABOUT THE SAKE

The 16th Kurouemon Junmai Ginjo Miyamanishiki is Yukawa Brewery's signature sake and the expression that won the IWC (International Wine Challenge) Champion Sake title in 2023 - the most prestigious award in the global sake competition circuit. It was the second consecutive championship win for Nagano Prefecture since 2021. IWC judges described it as "a versatile, classic sake with refreshing acidity, and fine aroma of rice pudding, peach, and fresh nuts." The sake is brewed using the Kimoto method, one of the most labour-intensive traditional starter cultures in sake production, which builds a naturally acidic, resilient mash starter by hand over several weeks. This technique produces extra complexity, body and a lively, food-friendly acidity that sets the 16th Kurouemon apart from modern, cleaner-style ginjo.

AROMA & TASTE

Robust and full-flavoured with a slight effervescence on the palate. On the nose: refreshing citrus, rice pudding, ripe peach and fresh nuts. The Kimoto method brings a characteristic depth and lively acidity that gives the sake a well-rounded, food-versatile character. The ginjo aroma is balanced and rounded with gentle sweetness, while Miyamanishiki rice lends umami and a pleasant light bitterness in the aftertaste. Best served chilled. Ideal with seafood, lighter meats, cheese, and traditional Japanese cuisine.

THE RICE: MIYAMANISHIKI

Miyamanishiki (Beauty Mountain Brocade) is a sake rice variety developed in Nagano Prefecture in 1978, bred specifically for high-altitude, cold-climate growing conditions. It is well suited to the Kiso Valley environment and produces sake with elegant ginjo aroma, clean umami, and a distinctive light bitterness in the finish. All Miyamanishiki used is locally cultivated in Nagano Prefecture by contracted farm producers.

BREWING METHOD: KIMOTO

Kimoto is one of the oldest and most demanding sake starter (moto) methods, dating back to the early Edo period. Brewers manually pound and mix steamed rice, koji, and water in wooden tubs over several nights in freezing temperatures, encouraging naturally occurring lactic bacteria to acidify the mash before yeast is introduced. The process takes approximately a month - twice as long as modern methods. The result is a more resilient, complex yeast culture that produces sake with richer body, higher natural acidity, and greater longevity. At Yukawa, Kimoto and Yamahai methods were deliberately adopted to overcome the challenges of extreme altitude and cold, turning environmental adversity into a signature brewing strength.