Ozeki Classic Dry Junmai Sake

Ozeki was founded in 1711 by Ozakaya Chobei in the Nada district of Hyogo Prefecture, Japan, and took the Ozeki name in 1884. In 1979 it opened a brewery in Hollister, California, becoming the first Japanese sake producer with a US presence. Classic Dry is brewed there.

Ozeki first brewed this sake in California in 1979. The Hollister brewery works with locally grown rice and water from the Sierra Nevada. Classic Dry is a Junmai, with rice polished to 70%, a sake meter value of +8, acidity of 1.3 and 14.5% alcohol.

Ozeki describes it as extra dry, smooth and light-bodied, crisp and refreshing.

Against Ozeki Classic Premium Junmai, Classic Dry is the drier, crisper sake, with a sake meter value of +8 against +4 for the earthier Premium; for an extra-dry pour, choose Classic Dry.

Ozeki rates it best chilled (40 to 50°F) or warm (95 to 105°F), good at room temperature, and less suited to serving hot. The brewery pairs it with fried chicken, rib-eye, raw oysters and tacos.

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