This sake is part of Kazuma’s regional food and sustainability series which aims to preserve Noto food culture for future generations. In Noto oyster farming was traditionally a job for rice farmers in their off season. Oyster shells were formerly discarded but in one area, Anamizu town, farmer Mr Kawabata, has been incorporating the dried oyster shells into the rice fields to enhance the mineral content of the soil and improve his rice crop. He is growing Koshihikari rice and after harvesting by hand the rice is laid on racks to dry in the late autumn sun. This very labour intensive method means the rice dries slowly enhancing its flavour even more.

Kazuma Sake brewery wanted to use this rice and preserve both the coastal oyster farms and the nostalgic sight of rice drying racks which is a disappearing traditional aspect of rice farming. The brewery worked with Mr Kawabata to use his Koshihikari rice and wine yeast to make a Junmai sake which pairs well with oysters. It has a smooth, soft sweetness, well balanced by some intrinsic sourness and minerality to work exceptionally well with the amino acid structure of oysters. The sake really enhances creamy textures and is seamless when paired with briny, salty oyster varieties. A light body and refreshing finish makes this a natural choice when the oysters come out.

• Brewery: KAZUMA SHUZO
• Region: Ishikawa Prefecture, Noto
• Classification: Junmai fermented with wine yeast
• %ALC/VOL: 16%
• Net Volume: 720ml
• Rice: Koshihikari rice grown in Anamizu Town
• Rice Polishing Ratio: 70%
• SMV (Sake Meter Value): Undisclosed
• Serve: Cold
• Matching Food: Oysters, Seafood Platters