Product Details
Product Details
Polished to
35%
Instead of using traditional sake bags or an automatic press, the moromi is spun at high speed in a uniquely refined centrifugal separator, extracting only the purest essence of the sake. The result is a new-generation sake that goes beyond conventional ideas of what sake can be.
The sweetness and umami of the rice, together with the acidity created through fermentation and the elegant ginjo aromas, come together in beautiful harmony. Its remarkably crisp, clean finish and long-lasting aftertaste enhance and amplify the natural umami of food.
| Basic Information | |
| Alcohol % | 16 |
|---|---|
| Water | Underground water from the foot of Izumigatake Mountain |
| Rice | Yamadanishiki |
Tasting Notes
Tasting Notes
The sweetness and umami of the rice, together with the acidity developed through fermentation and the elegant ginjo aroma, come together in beautiful harmony. Its exceptionally crisp finish and long, lingering aftertaste enhance the natural umami of the food it accompanies.
Flavors & Aromas
Pineapple
Intensity
Pairing
Pairs well with
Best served at
Yukibie
(5°C)
Hanahie
(10 °C)
Best served in
Wine Glass
Brewery Story
Crafted with local water and rice.
Shimizu Seizaburo Shoten, founded in 1869, is located in Suzuka, which is famous for its Formula One race track. In this region, which is blessed with limpid subterranean water from the Suzuka Mountains and high-quality rice from the Ise Plain, the brewing industry has long flourished. But many of these breweries have been forced out of business, and Shimizu Seizaburo Shoten is now the only brewery in Suzuka. The brewery uses mainly Mie rice grown by local contract farmers and brews on a small scale all year round. The brewery aims to craft a light sake that smoothly harmonizes with food, in pursuit of sake that fits with today's diverse cuisines.