A very rare method of producing sake: Jo Con is created by deep freezing regular junmai sake down to -70°C. The sake is then left at this temperature for up to 6 weeks. During this time, the water contained in the junmai sake is separating. After 6 weeks, the frozen water can be simply extracted and the remaining alcohol is a pure concentrate with regard to colour, aroma, taste and alcohol content (38% vol.). Enjoy a deep, umami laden taste with notes of coffee, caramel and roasted nuts.
178,00 € / 1000 ml
incl. VAT excl. shipping costs
Rich presence of umami, koji and caramel
8 in stock
SHINSHU MEIJOU translates as „freshly brewed sake from Nagano”. With a history that dates back more than 180 years, SHINSHU MEIJOU is one of the oldest sake breweries in Nagano. In difficult times after the 2nd world war, Japan was affected by a great famine, and people hardly had enough rice to eat, not to mention rice for sake brewing. Born out of this necessity, four small local sake breweries decided to team up, and pool their strengths, know how and resources. Besides wanting to preserve the old techniques and the art of sake brewing, SHINSHU MEIJOU is one of the first breweries in Nagano that created the temperature controlled fermentation and maturation of their sake. This way, the sake can develop much deeper layers of taste and aroma. Furthermore, they are famous for processing only small batches of rice at a time, which finally leads to a unique result: soft with full body and a balanced umami are characterize the sake range from SHINSHU MEIJOU. To date, the brewery was awarded 21 times in a row with the prestigious gold medal at the national sake awards.