Description
Jozan is produced in Fukui Prefecture, a coastal region where mountain snowmelt and seafood-rich terrain have shaped a dry, food-forward sake tradition for centuries. The name 'Chou Jikagumi' designates sake drawn directly from the pressing tank, bottled without filtration or dilution immediately at the source, preserving the raw, vibrant character of the freshly pressed liquid. Being a nama (unpasteurized) junmai, it retains the lively enzymatic activity and bright acidity that heat treatment would diminish. The 'cho karakuchi' (ultra-dry) designation signals a strongly negative sake meter value, producing a bone-dry finish that cuts cleanly against rich, fatty, or umami-laden dishes.
Specifications
Category纯米
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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打卡与评论 (1)
Masahiro
Jan 12, 2024, 7:25 AM
Fresh and dry, but very rich rice after taste. I didn’t recognize this was Karakuchi at first. Had it at a Sake Bar in Kyoto.
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine