Saito Junmai

Jumai sake brewing methods were developed towards the end of the Second World War. During that period, rice was insufficient to feed the demands of the entire Japanese population and its sake production industry. Therefore, producers improved yields by increasing sake three times through a technique known as “Sanbaïzojoshu”.

Sake was formed by tripling the quantity of rice used compared to the traditional method. This was done by mixing the fermented rice (moromi) with “Jozo alcohol”, a distilled alcohol diluted with spring water. Flavouring agents were then added to boost sweetness and mild acidity.