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Jozen “Autumn”
Jozen “Autumn” front label
Jozen “Autumn” Thumbnail
Jozen “Autumn” front label Thumbnail
Sold out

Jozen “Autumn”

Niigata prefecture

$26.00
Email me when available
$26.00

Smooth, velvety and full-bodied

The Koshitanrei rice used to brew Jozen’s fall seasonal sake gives it body, but also provides the clean, mineral flavor for which the brand is known. Fruity notes deepen and become more savory when warmed, making it a natural companion for richer dishes, such as grilled saury and autumn vegetables. Only pasteurized once, its mellow flavors continue to mature in-bottle, so you can even wait until winter to enjoy it with oden!

Characteristics

Brand Jozen
Brewery Shirataki Brewing Company
Category Junmai Ginjo
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Koshitanrei
Yeast variety Association No. 1801
Alcohol 16.5%
RPR ? 55%
SMV ? 0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Jozen “Autumn” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Jozen “Autumn” - Niigata prefecture

Jozen is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple
  • Banana

    Banana

Recommended Pairing

  • Seafood

    Seafood
  • Veggies

    Veggies
  • Meat

    Meat

Shirataki Brewing Company

Shirataki Brewing Company was founded in 1855 in Yuzawa, on a historic road that connects Echigo (current day Niigata prefecture) to Edo (current day Tokyo). Niigata is known as the prefecture with the most sake breweries, and is blessed with pure snowmelt water from the mountains, cold clean air suited for ginjo sake making, and an abundance of rice fields. The current brewmaster Mr. Matsumoto learned not only the skill but also the heart of sakemaking from prior brewmaster Mr. Yamaguchi. They pull very soft water from three different wells — which is essential to their clean style — while incorporating various new technologies.

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