LEIJunmai Ginjo
Low Alcohol
Double Umami
In the early Edo period, Lord Daté Masamune famously hosted lavish banquets pairing Japanese sake with both Japanese delicacies and imported Western dishes ― welcoming Spanish envoys with authentic Nanban cuisine.
Inspired by this spirit, Katsuyama began in 2011 to develop a new low-alcohol sake designed to pair seamlessly with French and Italian course menus. Based on the 19th-century Ki-ippon style from Nada, LEI harnesses the principle that greater umami brings greater sweetness. In the moromi, high sugar concentration gently suppresses yeast activity, prompting the creation of unique aromatic compounds ― most notably, LEIʼs signature soft melon fragrance.
The gentle melon aroma makes it ideal as an aperitif or alongside Western appetizers, while its double umami content allows it to stand up to main courses such as meat dishes. Its balance of sweetness and umami also pairs beautifully with cheese, desserts, or even espresso, opening a new horizon of pairing possibilities across Japanese, Western, and Ethnique cuisines.
Tasting Notes
- Crafted to complement Western gastronomy with elegance and depth.
- In pairing, start with a Sakite-nomi( “first sip” ) ― a small sip of sake before food ― to coat the palate, enhancing the length and depth of umami.
- Signature experience: LEI Prosciutto Shabu-shabu. Dip preservative-free prosciutto into LEI gently warmed to 37℃, allowing it to fully soak in the sake, then immediately coat your palate with a sip of chilled LEI. At that precise moment, enjoy the warmed prosciutto ― the synergy of umami and texture delivers pure bliss. As a final flourish, enjoy LEI gently infused with prosciutto through a shabu-shabu dip — transforming it into “Prosciutto Sake,” offering a lingering finish rich with savory depth.