NOGUCHI NAOHIKO Yume Zukuri

Nine yamahai genshu, selected from five rice varieties across seven vintages and blended into one.

Aged Sake

RiceNine-rice blend

Polish—

ABV18%

SMV—

Volume720 ml

StyleAged Sake

The sake

Nine base sakes, woven into a prayer for Noto

Yume Zukuri is a special sake born from a wish for Noto’s recovery. From Naohiko Noguchi’s yamahai genshu, five rice varieties and vintages spanning seven years were selected and layered into nine components. The collaborator was master blender Seiichi Koshimizu, known for his work on Hibiki and Yamazaki 50 Year. The philosophies of sake maturation and whisky blending are brought together in one quiet harmony.

Taste profile

A quiet harmony, layered by design

Crisp clarity, layered rice umami and a soft acidity all appear together in one many-layered character, built from nine components, five rice varieties and vintages spanning seven years. Rather than settling into a single impression, it is a sake made for maturation and harmony.

The nine components hold together in quiet balance, without settling into a single note.

The brewery

NOGUCHI NAOHIKO · Noguchi Naohiko Sake Institute · Ishikawa

Founded in 2017 to carry the techniques, spirit and way of life of master toji Naohiko Noguchi forward to the next generation, the institute is based in Kannonge, Komatsu City, Ishikawa Prefecture. Working with water, rice and time, it carefully brews sake of varying character — from junmai and yamahai to vintage unfiltered nama-genshu.

Official brewery website

Culinary affinity

A layered blend that changes with temperature

The distillery does not publish official food pairings. What follows are four directions read from the profile already stated on this page — “a crisp clarity at low temperature, overlapping umami at room temperature, and a soft acidity once gently warmed” — combined with the structure of a blend built from nine yamahai genshu sake. Because the lactic acidity of yamahai brewing and a white-wine-like astringency sit in layers here, this sake meets food through a layering of taste rather than through a single dominant aroma.

Char and smokeSliced smoked duck breast, unagi shirayaki (grilled eel without sauce), moo ping (Thai grilled pork skewers). Charred and smoky notes overlap with the roasted rice and bamboo character that emerges as the sake warms

Ferment and salt, layeredAged salami, shiokara (salted fermented seafood), naem (Thai fermented pork sausage). The layered lactic acidity from yamahai runs in the same direction as the complex umami of fermented foods

Astringency meeting fatPâté de campagne, buta no kakuni (Japanese braised pork belly), beef massaman curry. The white-wine-like astringency tightens the finish of richer, fattier dishes

Toasted rice and grainMushroom risotto, takikomi gohan (Japanese seasoned rice), khao man gai. The roasted-rice, bamboo-like character that builds with warmth runs in the same direction as grain-led dishes

Food-pairing literature notes that aromas from heat or fermentation tend to harmonise when paired with aromas in the same register. This sake’s layered acidity and astringency meet food through that alignment of direction rather than through the strength of any single aroma.

Pairing guide — Sake

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