Product Details
Product Details
Polished to
40%
Crafted from locally grown Yamadanishiki rice from Mie Prefecture and polished to 40%, this exceptional Daiginjo represents the culmination of Master Brewer Tomohiro Uchiyama's craftsmanship and dedication. Every step—from rice preparation and brewing to bottling—is carried out with uncompromising precision.
The brewery's finest Shizuku-zake, it is made exclusively from the free-run drops that naturally drip from the mash without any applied pressure.
Its defining characteristic is its extraordinary elegance. A profoundly layered bouquet is complemented by remarkable depth, silky richness, and impeccable balance, creating a regal expression worthy of the name CROWN.
| Basic Information | |
| Alcohol % | 17 |
|---|---|
| Water | Suzuka River subsoil water |
| Rice | Yamadanishiki |
Tasting Notes
Tasting Notes
An endlessly deep and layered bouquet unfolds into a sublime palate of remarkable elegance.
Flavors & Aromas
White flowers
Lychee
Intensity
Pairing
Pairs well with
Best served at
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.