When President Yuichiro Kawahito and his team isolated yeast from their olive trees, they naturally thought of using it for their sake. Kagawa is known for their Mission olives, introduced to the region in 1907. Since then Kagawa has been famous for producing olives. When asked about the process, Kawahito explained, "We focused on narrowing down yeast strains with strong alcohol resistance and selecting yeast that produces a refreshing aroma and clean acidity. For olive yeast sake, we use koji which produces more enzymes that bring out the sweetness of rice."
The sweetness is balanced by acidity with notes of muscat grapes, and a slight astringency of persimmon peels.
Try this low ABV sake out of a chilled white wine glass alongside Kawahiro's recommendation of peperoncino pasta (with plenty of olive oil!)
Yoko visited Kawatsuru Shuzo in 2023. Check out her post on the visit!
- Brewed in Kagawa, Japan by Kawatsuru Shuzo
- Junmai Ginjo
- Seimaibuai (rice kernel remaining): Sanuki Yoimai 58%
- ABV 15.9% / SMV: -7 / Acidity: 2.0
- 24 fl oz (720ml)