Kokumi Sake 101
Our Brewery, Our Craft
• The Kokumi Brewery is located in the North Kanto
region, Gunma Prefecture-about 100 miles north
west of Tokyo.
• This area is well known for its pure mountain spring
water, and high-quality rice which has been
dedicated to the Emperor.
• Built in 1994, Kokumi Brewery has combined
modern technology with traditional crafting
methods to create one of the finest sakes of Japan.
The Meaning of Kokumi
Kokumi = The Sixth Taste
Kokumi is a Japanese word can be roughly translated as "heartiness," and does not have a
taste of its own but enhances other tastes.
Kokumi Compounds: calcium, protamine, L-histidine (amino acid), and glutathione.
Kokumi compounds can be found most prominently in the internal fluids of fish. The East
Asian/Japanese diet contains many foods that are rich in kokumi.
(Reference: www.smithsonianmag.com/arts-culture/the-kokumi-sensation-78634272/ )
Tokubetsu = “Special”
• Indicates the use of highly polished, very special sake
• Superior to a regular Junmai sake, but inferior to
Ginjo/Junmai Ginjo sake.
• Type of sake:
• Type of rice:
• Polishing rate:
• Sake Meter Value:
What is this fish?
“Fish Rubbing” Art
Gyotaku (from gyo "fish" + taku
"rubbing") is the traditional
method of Japanese fish printing,
dating from the mid-1800s. This
form of nature printing may have
been used by fishermen to
record their catch, but it has also
become an art form on its own.
Representative of the essence of
Kokumi-that hidden taste of
“heartiness” that resides in fish.
Also represents the Japanese
Gold Medal, 93 points
At The 2013 World Sake Challenge
Bright aromas of baked
apple, Asian pear, rice
pudding, and dried flowers
with a medium/full-bodied,
silky honey finish. This
savory, umami-driven sake is
a perfect partner to tempura,
sushi and sashimi. Serve cold.
(Beverage Tasting Institute, Chicago)