Kitajima : Natural 1

Tasting characteristics and tips for Natural 1 by Kitajima

Tasting

Nose
The nose is powerful with a slight acidity. It reveals aromas of almond milk, candied kumquat and chamomile.

Palate
The palate offers a remarkable lactic texture. Notes of pistachio shells, candied kumquat and cocoa butter come through. The overall impression shows a saline, spicy character.

Food pairings and tasting moments
This sake is ideally enjoyed between 15 and 55°C, allowing you to explore its full aromatic range depending on the chosen temperature. Maison Kitajima recommends pairing it with cod in a butter sauce, roast chicken or a veal blanquette. Its lactic texture and broad, tangy profile make it the perfect companion for these delicate dishes.

Mixology
This exceptional natural sake is best enjoyed without artifice, to fully appreciate its complexity and authenticity.

A natural sake from Shiga with lactic and spicy aromas

Kitajima: a traditional sake house since 1805

Founded in 1805 in Japan in the Shiga region on the island of Honshu, Maison Kitajima has been perpetuating the ancestral art of sake for more than two centuries. A family-owned estate still run by its descendants, it stands out for its pioneering commitment to crafting natural sakes since 2002. It favors the traditional kimoto method, a long, low-temperature fermentation, and works exclusively with local wataribune rice without charcoal filtration. This authentic approach, respectful of tradition, gives its sakes a singular identity, characterized by a remarkable lactic texture and outstanding aromatic complexity.

Natural 1: the pure expression of wataribune rice

Natural 1 embodies Kitajima’s natural philosophy. Made from the local wataribune variety, this sake is produced using the ancestral kimoto method, which involves a long, low-temperature fermentation. This traditional technique, more demanding than modern methods, develops a unique aromatic complexity and a signature lactic texture. True to its commitment to authenticity, the House refuses any charcoal filtration, preserving the full spectrum of the rice’s natural aromas. With 18.2% alcohol and a broad, tangy profile with notes of almond, candied kumquat and cocoa butter, this natural sake reveals all the richness of Shiga’s terroir and the know-how passed down since 1805.