Sakuramasamune : Kinmare Junmai Ginjo 40

Based on the glossary retrieved, I can see the relevant terms for translation from French to American English. Let me now provide the translation:

An exceptional sake, between tradition and innovation

The estate

Sakuramasamune is a historic brewery in Hyogo Prefecture, owned by the Yamamura family, who have been producing sake since 1625. A pioneer in studying the influence of water on sake quality, it has played a vital role in the evolution of this Japanese tradition.

Origins and production

In 1840, Tazaemon Yamamura discovered the Miyamizu spring, key to the quality of local sakes. This water, now highly protected, shapes the excellence of many breweries. In 1904, Sakuramasamune distinguished itself again by providing the yeast strain that gave birth to Kyokai Kobo No.1, a national reference. With 400 years of history, it is now run by the 11th generation of Yamamura and continues to excel thanks to Yamada-Nishiki rice, one of the finest in Japan.

This sake is made from rice carefully polished to 40%, in order to extract all its purity and aromatic elegance, and is enhanced by an alcohol content of 15.5%.