Asama : Nature

Tasting characteristics and advice for Nature d'Asama

Tasting

Appearance

This sake shows a crystal-clear hue, reflecting its gentle filtration.

Nose

The nose unveils a complex, natural aromatic palette. Notes of dried leaves and bark mingle with lactic, powdery aromas reminiscent of tiramisu. Blanched almond, white currant, and herbal touches complete this delicate, refined bouquet.

Palate

The palate is rich and generous. Green apple brings freshness, while cocoa and unctuous notes lend roundness. A spicy dimension and hints of radish add depth to the whole, creating a balanced, flavorful tasting experience.

Food pairings and tasting occasions

This natural sake is best enjoyed served between 10 and 15°C. It pairs perfectly with sautéed mushrooms, stuffed squash, or Parmesan-based dishes, creating subtle harmonies with these foods.

Mixology

This exceptional sake is best enjoyed neat, to fully appreciate the complexity brought by the traditional kimoto method.

A natural sake from Nagano crafted using the traditional kimoto method

Asama: a traditional Japanese brewery since 1858

Founded in 1858 by Rizaemon in Japan, in the Nagano region near Mount Asama, this sake brewery has preserved a centuries-old tradition under the direction of Takao Kurosawa, the current owner. The Asama House stands out for its use of the kimoto method, an ancestral process that is particularly labor-intensive and lends its sakes remarkable complexity. Benefiting from the pure waters of the Chikuma River and the Yatsugatake mountains, production favors a natural approach, with minimal hollow-fiber membrane filtration prior to bottling. This artisanal philosophy makes Asama a respected player in traditional Japanese sake.

Sake Nature: the authentic expression of the kimoto method

Sake Nature Asama perfectly illustrates the brewery’s commitment to traditional methods. Crafted according to the kimoto method, this ancestral process requires intensive manual work and gives the sake exceptional aromatic depth. This technique allows lactic cultures to develop naturally, creating the signature complexity of this sake. Filtration is limited to a single pass through a hollow-fiber membrane before bottling, thereby preserving the integrity and authenticity of the beverage. This minimalist approach respects the product’s natural character, allowing the aromas developed during fermentation to fully express themselves. Packaged in a 72 cl bottle, this sake officially bottled by the House reflects the know-how passed down for more than a century and a half in the Nagano region.