Crafted with care by Matsuse Shuzo in Shiga Prefecture, Azolla 50 is a junmai daiginjo that beautifully balances tradition, terroir, and sustainability. Brewed using the kimoto method, it undergoes a natural fermentation process without added lactic acid or cultivated yeast. This results in a layered, earthy profile that’s both elegant and expressive.

Made from 100% Yamada Nishiki rice—organically grown in Ryūō and polished down to 50%—and brewed with pristine spring water from the Suzuka Mountains, this sake reflects its environment with a clean yet complex character.

The name Azolla comes from the small fern used in the rice fields to suppress weeds naturally, embodying the brewery’s deep commitment to organic, sustainable agriculture.

On the nose, it reveals delicate aromas of white peach, wildflowers, and a hint of citrus.
The palate is creamy and medium-bodied, with an initial softness that gives way to subtle umami and a refreshing grassy undertone.
The finish is crisp, mineral, and lively—characteristic of kimoto-brewed sake.

Serving Suggestions: Best served slightly chilled (~10°C), though room temperature (~20°C) brings out deeper layers.

Suggestions

Root vegetables, grilled fatty fish, pork loin or duck breast, blue cheese

Alcohol content

16º

Serve Temperature

5-20ºC