Eat-Japan Recipes

Kawatsuru Umakuchi Junmaishu Muroka

Sake Profile:

Tasting Notes:

Mellow and soft on the nose. Freshly steamed rice followed by cinnamon and warm spice on the viscous palate, followed by a very clean finish. Low alcohol and easy to drink.

Food Matching:

Yellowtail and other firm sashimi, karasumi (salted & dried mullet roe), konowata (salted & fermented sea cucumber viscera), namerou (fish & miso tartar paté)

Story of Sake:

Yamadanishiki rice grows in the terraced rice paddies to the west of Kanonji city, where the sky is busy with flittering dragonflies. The farmers that grow the rice are fiercely proud of their harvest and caring for it is their only concern. Kawatsuru Umakuchi Junmaishu Moroka uses only this finest Yamadanishiki rice to create a junmai that brings out the delicious flavour of its ingredients to the best possible effect. This sake is purposely unfiltered, not having been subjected to the normal filtering processes (known as roka) used to remove sediment in the unpasteurised sake and zatsumi, (unrefined flavours). This is the reason for its characteristic golden yellow colour.

Kawatsuru Sake Brewing

Website: N/A

Location: Kanonji, Kagawa Prefecture
Kagawa prefecture is located in the north-east of the island of Shikoku, and Kanonji City is in the south-west of the prefecture. There are mountains to the south and the city faces the Seto Inland Sea to the west. At the centre of the city is the beautiful country scenery of the Mitoyo Plain. The Plain is a rich source of ponds, providing water for agriculture, and contributes to the city’s distinctive scenery.

Climate: Mild throughout the year, with little rainfall. Climate characteristic of its location, on the shores of the Seto Island Sea.

Local Specialty: Yellowtail, Spanish mackerel, Sanuki udon, shoyu mame (soy beans in soy sauce), dried sardines

Landmark: Kotohira-gu Shrine, Zenigata (Kan-ei Tsuho) Sand Carving, Ritsurin Garden

Kotohira-gu Shrine

Sanuki Udon