[SMV -8] Ichinokura Sparkling Junmai Sake (720ml)

An official collaboration with
Ministry of Economy, Trade and Industry (METI)

We introduce Ichinokura, a well-known brewery from Miyagi, Japan, since 1973.

Ichinokura brewery is famous in its region for its sake quality, and heritage.

For this collaboration, we picked an affordable slight sparkling cloudy sake from the brewery, made from fine quality rice, which goes well with seafood.

Brings out the best of sake's character, is a versatile sake that can be paired with seafood, and in fact, any kind of dishes.

With delicate bubbles from secondary fermentation (used in champagnes) and a beautiful light nigori (cloudy) color.

Best taste of both worlds - Sake and Champagne

You can enjoy the bitterness typical of sake, the fullness of rice, the cool slight sparkling, and a crisp, champagne-like sensation down the throat.

Characterized by its sharp acidity and fruity, fresh aroma.

It's a versatile Sparkling Junmai Sake

It goes well with Japanese food - sashimi, white fish and shellfish, which is difficult to match with usual sparkling wine.

This is the uniqueness of Ichinokura Sparkling that cannot be imitated by sparkling wine.

It is also perfect for Western cuisine that contain a lot of fat and oil or dairy products, to "keep the palate fresh" and "refresh the palate".

Enjoy the best of all cuisines with Ichinokura Sparkling!

3 features making this sake special

1. 14% Alcohol Contents

It is designed to be about 1% lower alcohol content than typical sake to express lightness-in-the-mouth feel. While most sparkling sake has a light, sweet and sour taste, it stands out for its robust drinkability.

2. Specialty-Made Sake

The base sake is a special junmai sake made entirely from rice grown in Miyagi Prefecture, with a rice polishing ratio of 55%.

Brewed using the traditional three-stage brewing method, it combines the unique umami and volume of sake with a pleasantly subtle bitterness.

The cloudy appearance also plays essential roles in its flavor, making it extremely silky and refreshing to drink and to look at.

3. Brewing with White Malted Rice

"Yellow malted rice" is usually used to brew sake, but it uses "white malted rice" to express the refreshing acidity and crispness from citric acid.

The fruity aroma also creates a light, refreshing feeling.
The crisp, slightly dry taste makes it a perfect all-season food sake.

Using Secondary Fermentation Technique similar to Champagnes

"Second fermentation in bottle" is a method similar to that of Champagne, in which the bubbles are made effervescent from fermentation rather than by the addition of carbonic acid.

It is characterized by delicate bubbles rising from the bottom of the glass.

The most important key about secondary fermentation in the bottle is its natural effervescence.

Ichinokura Sparkling's bubbling is also the result of secondary fermentation in the bottle, and the gentle, fine bubbles give a pleasant sensation to the throat.

Award-winning Sake

It received numbers of award such as,

• Delicious Sake with wine glass Awards 2020
• Gold Prize in the Sparkling SAKE category
• IWC2018 & IWC2019 Sparkling category Bronze Madal (Held annually in London)

Here is what the jury had to say when we won the Bronze Medal at IWC 2018.
"Tropical pineapple, lychee, kiwi, white peach, bananas, kumquat, juniper like taste with nice mousse and texture"

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Story of Ichinokura

In 1973, the four founding sake breweries merged to form Ichinokura Co., Ltd. The logo represents the four founding families, and was created to convey the importance of human connection.

In the founding of Ichinokura, these two essentials were most highly valued:

1. A return to origins

Returning to the origins of brewing fermentation by brewing sake by hand, using all five of the senses. Using techniques developed by predecessors at a time when microorganisms did not even exist.

The starting point of Ichinokura's business is to continue to produce high quality products that satisfy their customers by utilizing these traditional techniques, with honesty and care.

2. A reversal of thinking

Thinking not only in terms of sake, but aiming to develop agriculture through partnerships between farmers and brewers, and to revitalize our community as a whole.

The brewers, who inherit the traditional skills of the Nanbu Toji, work around the clock, day and night, to make sake, visually checking water absorption during soaking, steaming the rice in a steamer, and making koji using the box koji method.

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Sanriku Collection from Tohoku Region

Sanriku, a coastal area along the east of Tohoku Region of Japan

Sanriku is famous for delicious seafood and sakes unique to the Tohoku region, a region that benefits abundantly from the vast nature, clean water, weather, rice, and other natural blessings.

With the abundance of seafood, there are also many sake breweries that have existed for a long time, and many sake made with techniques inherited from craftsmen who have passed on their skills from generation to generation.

- A world premier fishery zone, a treasure trove behind Japan fish cuisines -

This is a project to introduce the rich seafood of Sanriku, one of the world’s three major fishing grounds, to Singapore. 
Focusing on premium fishes - abalone, sea urchin, salmon roe, and crab, and deliver them to Singapore along with the voices of the producers.

All Products from Sanriku