AOKI SHUZO - KAKUREI JUNMAI DAIGINJO

Brewery Information

Aoki Shuzo was founded in 1717 and has been brewing sake for more than 300 years in Uonuma, one of the snowiest regions in Niigata Prefecture. The brewery benefits from exceptionally pure meltwater from the surrounding mountains and the expertise of the traditional Echigo Toji, the master brewers for which Niigata is renowned.

At the helm of Aoki Shuzo is Muneyoshi Higuchi, a toji who places tradition and gastronomic drinkability at the heart of his craft. Although originally from Nagasaki, his passion for Niigata sake brought him to the prefecture, where he has now built up more than thirty years of experience. Before joining Aoki Shuzo around 2016, he worked at two other respected breweries in Niigata.

Higuchi-san believes that sake should first and foremost be a drink for the table. His goal is not to create the most aromatic or powerful sake, but one that pairs harmoniously with food and invites the next sip. Under his guidance, Aoki Shuzo further developed its own style: Tanrei-Umakuchi. This preserves the refined elegance of Niigata, while placing greater emphasis on the natural umami of the rice.

For Higuchi-san, quality begins with the essentials: high-quality Koshi Tanrei rice from Uonuma, soft meltwater from Mount Makihata, and precise, clean fermentation. His sake is defined by balance, purity, and a subtle depth that perfectly complements the local cuisine of this snowy region.

His philosophy aligns perfectly with the values of Aoki Shuzo: a sake should accompany the meal, not overpower it.

Fun fact: Higuchi-san had his “sake revelation” when he first tasted Niigata sake. That moment inspired him to dedicate his entire career to brewing sake in Niigata.

Their best-known brand is Kakurei. While Niigata is celebrated worldwide for its Tanrei-Karakuchi style, known for being light, elegant, and dry, Aoki Shuzo consciously chooses its own interpretation, which they call Tanrei-Umakuchi. This style retains Niigata’s refined freshness while giving extra attention to the natural umami of the rice. The result is a sake that is both pure and elegant, yet rich and flavorful.

Kakurei was developed as the ideal companion to the cuisine of Uonuma. Because of the long, snowy winters, fish and vegetables were traditionally preserved with salt and soy sauce, creating bold and savory flavors. This sake offers enough freshness and elegance to balance such dishes, while the rice umami beautifully complements the rich flavors of the local cuisine.

For this Kakurei Junmai Daiginjo, Aoki Shuzo uses 100% Koshi Tanrei from Niigata, a premium sake rice developed from Yamada Nishiki and Gohyakumangoku. The rice is polished to 40%: 60% of the outer layers are removed from each grain, leaving 40% of the original grain. This rice combines the elegant structure of Gohyakumangoku with the richer flavor and finesse of Yamada Nishiki. The result is a sake with refined fruity aromas, a soft texture, and a gentle rice umami that remains beautifully balanced.

In the glass, this sake shows the typical Niigata characteristics: refined, fresh, and pure, with elegant fruity and floral aromas. On the palate, it is soft and smooth, with delicate rice umami gradually unfolding. The fresh, clean finish keeps everything elegant and makes every sip invite the next.

Pairs beautifully with sushi, sashimi, grilled fish, tempura, oysters, or light Japanese dishes.