Concept
In the local Uonuma dialect, there’s a special word used by the locals – “unmegan”, meaning “delicious”. For Iono, both the brewery where the sake is made and the water and rice used to make it are from the Uonuma region. They combine to make a sake that pairs elegantly with a wide range of cuisine
from around the world.
At Mottox, as a wine importer we are familiar both with the significance of terroir and a with wide range of culinary cultures. Bringing these together, we want to invite you to join us in an open-minded approach to sake pairing. Why not make this Craft Sake from Uonuma part of your table?
Feature
Sake reflecting its home of Uonuma
Uonuma is covered in deep snow each winter, melting away each year by spring and leaving the land enriched. Thanks to this snowfall, Uonuma’s water springs and wells never run dry, and its crops of rice, highly regarded in Japan, is nourished by this plentiful supply of water. The water and rice, and the sake they are used to brew using the local region’s traditional techniques, are reflection of the Uonuma region and its terroir.
Product
By The Takanoi Sake Brewery
The name “Iono” is taken from an old name for the Uonuma region.
Each label is decorated with famous seasonal events and spectacles of the area.
We hope these beautiful scenes will capture your imagination as you enjoy drinking each bottle.
Label design: Hot air balloons launching in Ojiya
Iono Tokubetsu Junmai
Steely at first, gradually unfolding into something gentler on the palate before soaring into the air on the finish like the hot air balloons on the label.
Recommended serving temperature: 18℃
ABV: 16%
Rice: Gohyakumangoku (sourced from Uonuma, Niigata Prefecture – JGAP-certified)
Label design: a starlit Ojiya treeline on a clear winter’s night
Iono Junmai Ginjo
An elegant, nostalgic flavour that will move you like the starry night view on the label.
Recommended serving temperature: 7℃
ABV: 16%
Rice:
Koji: Koshitanrei (sourced from Niigata Prefecture)
Kake: Gohyakumangoku (sourced from Uonuma, Niigata Prefecture – JGAP-certified)
Label design: Ojiya’s Karakuri Lantern Parade
Iono Karakuchi Yamahai Junmai Ginjo Genshu
Much like the Karakuri lantern parade, this powerful sake is throbbing with the energy of a festival on a hot summer’s night.
Recommended serving temperature: 7℃
ABV: 17%
Rice: Koshitanrei (sourced from Ojiya-shi, Niigata Prefecture)
Label design: The Ojiya Fireworks Festival
Iono Snow-Aged Junmai Daiginjo Genshu (incl. gift box)
A sake both that is both bright and elegant, like fireworks in the night sky.
Recommended serving temperature: 7℃
ABV: 16%
Rice: Koshitanrei (sourced from Ojiya-shi, Niigata Prefecture)
Back ground
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Uonuma’s Medium-Soft WaterUonuma’s water is noted for its medium-softness, with remarkably low levels of manganese and iron, making it particularly suitable for sake brewing. It imbues the sake with pliability and the glossiness of a glass ball, for an effortlessly smooth drinking experience. -
Sake rice cultivation that protects the landscape of UonumaIono uses both Gohyakumangoku and Koshitanrei grown in the rice paddies of Uonuma. The Gohyakumangoku rice is JGAP-certified, a qualification promoting sustainable agricultural practices with over 100 different clauses required for certification, making it a rare acquisition. This ensures that the landscape of Ojiya will be preserved for generations to come. -
Sake that enhances the food it is paired withThe Iono lineup is comprised of sakes in the classic dry and elegant Niigata style, sake you won’t tire of drinking that enhances whatever food it is paired with. Capturing the terroir of Uonuma and elegantly wrapped in the soft umami of the rice used to make it, the Takanoi Sake Brewery and Mottox are proud to present Iono as the perfect accompaniment to your meal.
Pairing
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Sea bream poêlé and potato and basil gratin, paired with the Iono Junmai Ginjo
The Iono Junmai Ginjo is a charmingly elegant sake with a fine-boned body. It is perfect for pairing with white fish, which, cooked until lightly browned, intermingles perfectly with the slight bitter nuances of this sake’s flavour profile. The fresh acidity cleanses the palate with every mouthful, washing away the butteriness from the gratin, and inviting the next mouthful and the next sip.
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Sea bream carpaccio with citrus vinaigrette, paired with the Iono Tokubetsu Junmai
The Iono Tokubetsu Junmai undergoes a brief period of ageing before release, giving greater depth to its umami. Beautifully balanced like the balloons on the label, the Tokubetsu Junmai’s umami works perfectly with the extra virgin olive oil used in this dish, while its flavour profile synergises with the sea bream, setting each other off to advantage and creating a whole greater than the sum of its parts.
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