Gunma Izumi Yamahai Honjozo Sake, Gunma, Japan [300ml]
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Crafted in the historic town of Ōta in Gunma Prefecture, Shimaoka Shuzo has been brewing sake since 1863, helmed today by toji Toshinori Shimaoka. Revered for their steadfast adherence to traditional methods, the brewery specializes in the labor-intensive yamahai style, resulting in sake of deep character and layered umami. Gunma Izumi Honjozo is a benchmark expression—robust, earthy, and soulful—with a style that embraces complexity over polish.
- BREWER: Toshinori Shimaoka
- FOUNDED: 1863
- TOWN: Ōta
- PREFECTURE: Gunma
- FARMING & INGREDIENTS: Wakamizu rice, locally grown; spring water sourced from the Akagi Mountains
- YEAST: Natural (ambient)
- POLISHING (SEIMAIBUAI): 65%
- STYLE: Honjozo (Yamahai method)
- ALCOHOL: 15.0%
- SMV (SAKE METER VALUE): +4
- TEMPERATURE RANGE: Enjoy gently warmed or at room temperature (95–105°F)
- TASTING NOTES: Savory and full-bodied, this yamahai sake opens with notes of toasted rice, roasted nuts, and shiitake broth. On the palate, layers of dried mushroom, cocoa, and mineral-rich earth unfold with warmth and texture. A subtle acidity balances the finish, lending length and clarity.
- PRODUCTION STYLE: Brewed using the traditional yamahai method, with a slow, ambient yeast fermentation that fosters complexity and umami. A dash of distilled alcohol is added to enhance aroma and structure.
- PAIRING SUGGESTIONS: Ideal alongside miso-glazed eggplant, braised pork belly, or grilled mackerel with daikon oroshi.
Crafted in the historic town of Ōta in Gunma Prefecture, Shimaoka Shuzo has been brewing sake since 1863, helmed today by toji Toshinori Shimaoka. Revered for their steadfast adherence to traditional methods, the brewery specializes in the labor-intensive yamahai style, resulting in sake of deep character and layered umami. Gunma Izumi Honjozo is a benchmark expression—robust, earthy, and soulful—with a style that embraces complexity over polish.
- BREWER: Toshinori Shimaoka
- FOUNDED: 1863
- TOWN: Ōta
- PREFECTURE: Gunma
- FARMING & INGREDIENTS: Wakamizu rice, locally grown; spring water sourced from the Akagi Mountains
- YEAST: Natural (ambient)
- POLISHING (SEIMAIBUAI): 65%
- STYLE: Honjozo (Yamahai method)
- ALCOHOL: 15.0%
- SMV (SAKE METER VALUE): +4
- TEMPERATURE RANGE: Enjoy gently warmed or at room temperature (95–105°F)
- TASTING NOTES: Savory and full-bodied, this yamahai sake opens with notes of toasted rice, roasted nuts, and shiitake broth. On the palate, layers of dried mushroom, cocoa, and mineral-rich earth unfold with warmth and texture. A subtle acidity balances the finish, lending length and clarity.
- PRODUCTION STYLE: Brewed using the traditional yamahai method, with a slow, ambient yeast fermentation that fosters complexity and umami. A dash of distilled alcohol is added to enhance aroma and structure.
- PAIRING SUGGESTIONS: Ideal alongside miso-glazed eggplant, braised pork belly, or grilled mackerel with daikon oroshi.