This sake is part of Kazuma’s regional food and sustainability series which aims to preserve Noto food culture for future generations. Gibier in the food world references wild game meat and this sake was created to harmonise with and show gratitude for the life offered as this traditional food source.

In Noto, due to Global warming and scarcity of food, increasing numbers of wild deer and boar are coming down from their mountain forest habitats and attacking agricultural fields and rice paddies. This has led to necessary hunting and culling of these animals as other measures have failed to contain them. To encourage the consumption of this wild game meat as part of local cuisine, Kazuma brewery consulted with chefs and hunting groups to develop a sake which complimented the deep game flavours and worked well with this relatively lean meat.

Using the Yamahai starter technique Kazuma created a sake with higher acidity and the desired flavour and aroma profile. This sake has lots of mushroom, earthy and toasted grain notes mixed with ripe dried fruit character, mellow sweetness, complexity and great acidity. This is a medium weight drink that drinks exceptionally well and does not dominate but enhances the umami in grilled and braised meats and mushrooms.

Kuramaster Sake Competition 2022 Gold Medal

Brewery: KAZUMA SHUZO
Region: Ishikawa Prefecture, Noto
Classification: Junmai Yamahai
%ALC/VOL: 16%
Net Volume: 720ml
Rice: Gohyakumangoku Rice grown in Noto
Rice Polishing Ratio: 60%
SMV (Sake Meter Value): Undisclosed
Serve: Cold | Chilled, Care on opening
Matching Food: Grilled, Koji or Miso Marinated Game, Beef, Pork and Mushrooms