Ama No To Heaven's Door Tokubetsu Junmai Sake (720ML)

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    Ama No To Heaven's Door Junmai Sake Tokubetsu (720ML)  Front Bottle Shot
    Ama No To Heaven's Door Junmai Sake Tokubetsu (720ML)  Front Bottle Shot Ama No To Heaven's Door Junmai Sake Tokubetsu (720ML)  Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    720ML

    ABV
    16.2%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    The epitome of the "local" farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Ama No To translates to "Heaven’s Door," referring to the prefecture which is at the northernmost tip of Japan. The label image is an icon of good fortune from Amaterasu, the Shinto Sun Goddess who is believed to have brought light to the world and cultivated Japan's first rice fields.

    Layers of dried flowers and baking spice give way to savory salinity. Slightly dry and medium-bodied. Clean and focused on the finish to accentuate its rice-like qualities.

    Try it with game, pork ribs, or wild mushrooms. It is also the perfect pairing for pickled and fermented foods.

    Ama No To

    Ama No To

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    Ama No To, Japan
    In 1917, Soukou Kakizaki and a local friend started up our company, Asamai Shuzo, which today brews the sake brand Amanoto. They began with a working capital of 20,000 yen, with each share of stock priced at 500 yen. It didn' take us long to get up to speed, for between 1930 to 1934 we won four consecutive awards in national sake-tasting competitions. We were forced to stop brewing in 1943, and turn in our equipment for war-related reasons, but were granted a special permit to begin again a year later. We have not looked back since then.

    Presently, we use Akita-grown rice and Akita yeast AK-1 to brew our sake, and have won five straight Gold Prizes in the prestigious National New Sake tasting competitions. We are proud of our accomplishments, and intend to continue to strive to maintain our high standards of quality. The Sake
    Our sake presents overall a solid, crisp flavor profile. On top of this dances a subtle but lively array of flavors. Each of our sake, from our average sake to our top-grade daiginjo, has its own strengths and qualities. Some is more quiet, some is fruity and fragrant. But all maintain the basic qualities infused by great rice, great water, excellent yeast, and our toji's skills.

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    Since the categories of saké are established not by rice variety, but by their polishing or milling percentages, the saké with the lowest milling requirement, at no less than 30% milled, is simply called Junmai. This means that so that 70% of each rice grain remains. It is solely made of water, koji mold, yeast and rice. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation. Pair Junmai with rich flavors and heavily seasoned dishes like pork belly, teriyaki, smoked salmon and furikake.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    YNG234513_0 Item# 92143

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