White Label
White Label
- 720ml
- ¥1,243（Tax incl.）
- 1.8L
- ¥2,486（Tax incl.）
| Rice variety | Gohyakumangoku (grown in Niigata), other sake brewing rice |
|---|---|
| Rice polishing ratio | 58% |
| Alcohol by volume | 15% |
| Sake meter value | ＋6 |
*Composition values are control targets
A beloved local staple.
The goal was to make a sake for nightly dinners, meaning it had to accompany and enhance cuisine, offer easy drinking without tiring the palate, and not linger the next morning. This is a refreshing and powerful sake with a lively finish, making it a long-time local favorite in Niigata.
Even standard futsushu must continue to evolve.
At Ishimoto Sake Brewery, we see the essence of sake brewing as creating flavors connecting with the highest level of daiginjo, even when producing sake outside the special ginjo or junmai designations. For White Label, even though the raw ingredients and the degree of rice polishing may differ, we bring the same commitment as we do to Chotokusen, the pinnacle of Koshi no Kanbai. We meticulously polish the rice, use ginjo brewing techniques, brew with care and ferment it fully. In pursuit of these ideals, we have pushed rice polishing to 58%, which is ginjo level. This is a sake that constantly evolves, focusing on every aspect of its production, and demonstrates depth in every detail of its brewing.
Tasting notes by sommelier Shinya Tasaki
Aroma
It offers an overall gentle and elegant impression, with dominant notes of fruitiness reminiscent of lychee and pear, along with white floral scents like linden blossoms and oak leaves. The notes blend with the main core of fresh-cooked rice aromas and its hints of rice flour and rice cakes. There are also discernible aromas of fresh milk, heavy cream, a lime-like note, and mineral undertones.
Flavor
From its smooth and mellow first impression, it exhibits a well-balanced blend of gentle sweetness and umami, with flavors that evoke the fresh cream and freshly cooked rice elements in the aroma. This creamy impression persists all the way through the aftertaste. The enduring creamy and balanced smoothness is a result of aging for more than six months, with a dry note sensed towards the end of the finish.
Drinking Recommendations
For a creamier impression with more elegance, I recommend enjoying at around 15-18°C. If you're seeking a richer impression, warming it to a range of 40-50°C is best. For those preferring something drier, you can also chill it to around 10°C.
Pairing Recommendations
It enhances the flavor of dishes with a smoother, creamy feel and a clear finish.
- Nanban shrimp sashimi
- Blackthroat seaperch tempura with salt and lemon
- Cream cheese and cherry tomato salad
- Chicken breast and cucumber salad
- Imitation crab with mayonnaise
- Chilled thin-sliced pork
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Brewing rich moments.
Contributing to the future of
sake and the community.
Our goal is to share the rich gifts of sake with as many people as possible and create more sake lovers.
Above all, we hope to give back to our hometown of Niigata for the natural blessings that have nurtured us.
That is Ishimoto Sake Brewery's mission.
Journal
What drives Ishimoto's
sake brewing?
And what is it that we hope to
bring to the future of the world
and sake through our brewing?
"Believe in sake,
believe in the world."
That is the concept that unites
the ongoing initiatives and
new ideas we are now pursuing.
