Ichishima Tokubetsu Honjozo

Highly versatile, this sake pairs well with a variety of dishes. It complements seafood such as fish, shellfish, and octopus, as well as grilled meats like chicken, beef, and pork. It also enhances the flavours of cooked vegetables and roast turkey, making it a well-rounded choice for diverse meals.

This sake offers a delicate aroma with hints of sea breeze. On the palate, it is smooth, dry, and light, featuring subtle notes of spices and nuts. Its clean and refined profile enhances the natural sweetness of seafood while maintaining a balanced and refreshing finish.

Rice polishing ratio: >60%
Alcohol: 15%
Profile: VERY DRY
SMV: +8
Rice: Gohyakumangoku
Acidity: 1.8

Aumont Brewery (NIIGATA)
“Balancing tradition with an open mind”
One of the most prominent breweries in the Niigata Prefecture, the Ichishima Brewery has been owned and operated by the Ichishima family since its founding in 1790. This illustrious clan played an important role in the history of the region. In the 1700’s, the Ichishimas were one of the top five land-owning families in Japan and legend has it that one could walk the 40 miles from the brewery to Niigata city without leaving Ichishima land. The Brewery still draws on its lengthy history and has access to local ingredients to produce some of the highest quality sake in the region renowned for premium sake production. The brewery is also proud to be one of the first to employ female brewery workers and in fact is known in the industry for having the first ever, licensed female toji. Balancing tradition with open-mindedness, Ichishima Shuzo has been able to produce consistently high quality sake and to win many gold medals, both nationally and internationally.

Along the west coast of Japan’s main island, Niigata prefecture is known for its prowess in industry and as an ecological paradise. With the largest number of sake producers of any prefecture in Japan and a rich, natural environment Niigata is referred to as the “Sake Kingdom of Japan”. While Niigata ranks third in the overall sake production in Japan, it is first in the production of premium sake. The fine water, quality rice, higher than average milling ratio and expertise of the toji, have resulted in what is known as the “Niigata Taste” of sake, which can be summed up as “crisp and dry”. It is less sweet and has a lighter taste than the national average. It contains extract and amino acid and is generally light in colour. The delicate flavour and aroma of this sake contrasts with the full-bodied sweet sake that once dominated mainstream Japan. If one reason has to be given for why Niigata prefecture produces the best sake in the world it would be just one word, “snow”. When this snow melts in the spring, it creates ideal conditions for rice cultivation, in addition to providing incredibly clean, pure water for the brewing process. The rest is inevitable…