A propos de la brasserie : Shimizu Seizaburo Shoten was founded in 1869 in Suzuka, Mie prefecture. The brewery nurtures the hope of progressing a little further each day towards its “ideal sake”. To achieve this goal, they prefer to work by hand rather than using automated machines. Their “sake-zukuri” method of making sake, for example, is based on the use of small fermentation tanks, which enable them to pay particular attention to the delicate workings of the fermentation process.
The toji, Tomohiro Uchiyama, studied biochemistry before beginning his career in sake-making. From the outset, Uchiyama combined exceptional sensitivity with a firm belief in the importance of uncompromising sake-making. In recent years, Uchiyama's talents have flourished and he has been recognized both nationally and internationally, winning numerous prestigious awards at major competitions every year.

Detailed tasting notes : Its aroma is rich, with notes of white peach, green apple and flowers, combined with a soft, rice-like sweetness on the palate. It develops a lively acidity inviting us to take another sip. Refreshing and fruity, it offers depth and complexity thanks to umami.

Serving suggestions : A richly flavored junmai that goes well with all kinds of dishes. Can be served chilled or reheated.