Inazo (720 ml)

Yamagata Masamune Inazo originates from Yamagata Prefecture, a region defined by heavy winter snowfall and mineral-soft water sources that have shaped sake brewing for centuries. The snow-melt aquifers of this northern prefecture produce water naturally low in iron and calcium—critical for pale, clean fermentation profiles.

This expression is crafted as a junmai sake, meaning 100% rice fermentation with no added alcohol or sugars. The brewing employs traditional koji cultivation and natural yeast propagation methods characteristic of Yamagata's conservative approach to sake-making.

Specific polish ratio and fermentation vessel details remain proprietary to the brewery, though the house style emphasizes clarity and restraint over extraction.

Inazo represents the brewery's commitment to terroir-driven expression: the soft water of Yamagata Prefecture is the primary variable shaping flavor development, allowing rice character and fermentation byproducts to emerge without mineral interference. This is sake built on subtraction rather than addition—a philosophy rooted in the region's long winters and limited ingredient access.

Best served chilled (45–50°F) to preserve delicate aromatics. Optimal drinking within 1–2 years of release.