|Product Name||Atagono Matsu, Special Junmai|
|Brewer||NIIZAWA SAKE BREWERY CO.,LTD.|
|Location||63 Sanbongi Kitamachi, Osaki City, Miyagi prefecture|
|Head Brewer||Iwao Niizawa|
|Rice Brand||Sasa Nishiki (produced in Miyagi prefecture)|
|Percentage of Rice Milling||60%|
|Mother Water||Underflow-water of Mt. Zao|
1st place at the 2016 SAKE COMPETITION
Founded in 1873, with the professed aim of delivering “the ultimate meal-time sake”, the brewery continues to hold itself to a support role, in deference to cuisine. Having a refined palate – which has itself landed him accolades in several tasting competitions – current fifth-generation Chief Operator Iwao Niizawa used his energy as both the first Head Brewer of his own firm and status as the outright youngest in Miyagi Prefecture – at the time – to reverse the declining fortunes of the brewery.
When the Great East Japan Earthquake struck in 2011, however, the brewery was completely destroyed, relying on his indomitable spirit and the dedication of both the brewery workers and an army of volunteers to carry out a miraculous relocation and rebuilding process in Kawasaki-cho, Shibata District, within the same year.
Just five years later, the brewery was awarded First Prize for its Atago no Matsu label in the 2016 Sake Competition – featuring the most extensive sake examination board in Japan – bestowing upon it the status of best in Japan.
Their limited distribution product line includes the Hakurakusei, made by the Head Brewer himself; Atago no Matsu, firmly rooted in the local area; Zankyo; Atago no Sakura; and Hiryuin.
Using Sasa Nishiki rice grown locally in Miyagi Prefecture, this sake took First Prize in the 2016 Sake Competition to achieve the status of best in Japan. While abiding by the brewery ethos of delivering “ultimate meal-time sake”, the Atago no Matsu sits toward the umami end of the spectrum, chasing its melon aroma with a prevailingly smooth, savory character and pleasant sour finish. Despite being of the highest quality, the flavor is still modest and restrained, allowing it to pair well with dishes.
【Cold Sake】Sashimi of white fish and carpaccio, shellfish such as oysters, smoked items, water dumplings etc.
【Warmed Sake】Boiled flatfish, hot pot such as stewed with water, soup stock generally
Recommended Temperature Range
【Cold Sake】Around 10℃
【Warmed Sake】Around 50℃
【Cold sake】 Five-pronged cup
【Warmed Sake】 Small pottery flat cup