Tomohiro Uchiyama, the toji of sake brewery 'Shimizu Sei Zaburou Shoten' has a driving philosophy, “The value of a sake is a collective process, contributed by every step taken along the path from the brewery to the drinker”. This philosophy is represente
A sweet aroma and dry flavor. The stately presence of the sake's floridness and vigor persist from the first taste through to the lingering aftertaste.
Perfect with Wild-vegetable tempura, avocado gratin, pink grapefruit etc.
香甜味苦,酒味奢華,強而有力,余韻威風,持續不
This Junmai-ginjo brewed with the local Shimane Prefecture rice Kairyo Omachi polished to a 50% ratio. Its mash is produced in a traditional method that keeps the alcohol content under 15%. Prepared by Chief Brewer Izumo, a highly skilled industry veteran