Founded in 1712, Onuma Sake Brewery is a sake brewery that has been in business for 300 years. It is located in a town called Michinoku's "Little Kyoto," a town that retains a strong historical atmosphere. Although the brewery was severely damaged in the Great East Japan Earthquake, it has continued to produce delicious sake by using local rice and water and traditional cold brewing techniques, without letting the 300-year history of the brewery die out.
This seasonal junmai sake is made from "Aikoku," one of the three major varieties of sake produced in the Meiji era (along with "Kame-no-o" and "Shinriki"). Aikoku" is the ancestor of "Koshihikari," "Sasanishiki," and "Hitomebore. The sake is squeezed in winter and matured slowly for a little less than a year before shipping. It has a moderate umami flavor. The phrase "full of wild flavor" is apt for this bottle, which is full of wildness. Enjoy it at room temperature or warmed.
KENKON ICHI. As a dry sake drinker, I always keep this sake on hand if it is available at the restaurant. Like a sommelier, enjoy it first on the tip of the tongue, then the nasal cavity, and after enjoying the whole thing, the depth in the throat. with grilled fugu. It's the best of both worlds.
