House Junmai (720 ml)

Founded in 1702 by Nakashima Kozaemon in Mizunami City, Gifu, this brewery made a deliberate commercial break from Japan's post-1970s tanrei karakuchi orthodoxy when it launched the Kozaemon label, championing umakuchi — rich, umami-forward sake built for food — at a time when the market ran almost entirely dry and light.

The brewery sits in a mountainous town with 70% forest cover, drawing water from a natural underground spring fed by snowmelt off Mt. Byobu (Byobuzan). That cold, mineral-clean water underpins slow, low-temperature fermentation and keeps the mash stable through extended brewing additions.

The House Junmai uses Yamada Nishiki polished to 65% seimaibuai — no distilled alcohol added, as required by Junmai designation. Koji is cultivated at approximately 98% humidity to maximise enzyme activity, and fermentation follows yodan four-stage brewing additions, a fourth rice-and-water charge beyond the standard three-stage sandan shikomi, deliberately amplifying rice-derived umami extraction beyond what conventional brewing achieves.

The structural transgression here is the yodan method itself: almost no small Gifu brewery applies it at the Junmai tier, where cost pressure typically favours efficiency over complexity. The result is a textural mid-weight sake with pronounced savouriness that reads as a house signature rather than a tier compromise.