ZAKU Junmai Daiginjo Nakadori "Miyabi no Tomo"
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Product Details
Product Details
Polished to
50%
This sake is made from only the clearest "Nakadori" sake, excluding the first "Arabashiri" and the last "Seme", which are the first and last parts of the fermentation mash ("Moromi") when it is pressed. Gorgeous ginjo aroma and a rounded, elegant sweetness are characteristic for this Junmai Daiginjo.
| Basic Information | |
| Alcohol % | 16 |
|---|---|
| Rice | Yamadanishiki (Mie) |
| Water | Suzuka River subsoil water |
| Awards | Hong Kong Wine and Sprits Writers Association My Favorite Choice 2017; Grand Prize SAKE COMPETITION 2018 3rd Prize; National Sake Competition 2019 Grand Prix; France KURA MASTER 2019 Platinum Award |
Tasting Notes
Tasting Notes
Gorgeous Ginjo aroma and a rounded, elegant sweetness. The smooth, mellow texture and the luscious aftertaste make this bottle especially delicate and elegant.
Flavors & Aromas
Green Apple
Banana
White Flowers
Intensity
Pairing
Pairs well with
Best served at
Hanahie
(10 ยฐC)
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.