The brand name Yamatoshizuku comes from "Yamato Brewery", which was the company's first name when it was established in 1865. 160 years later, Akita Seishu still works in the same spirit as the founders to produce Yamato Shizuku sake. It is characterized by:

local rice grown within a 10 km radius of the brewery
a special spring water very rich in minerals, drawn from deep within the mountains, in an area that was the bottom of the sea around 15 million years ago

A harmonious sake with a beautiful minerality on the palate, and a touch of sweetness. A light and balanced sake that allows many combinations with different dishes, fish or meat. Nice to whet the appetite.

Tasting note: light body, elegant, refreshing, semi-dry.

Pairings : light dishes, salad, seafood, white fish, sushi/sashimi, tempura.

Yamato Shizuku Junmai Ginjo Sake やまとしずく純米吟醸 720ml

€37.80

Quantity

Brewery: Akita Sheishu

Region: Akita

Type: Junmai Ginjo

Rice: Komachi

Seimai Buai (polish): 55%

Alcohol : 16%

Grade/SMV : +5,0

Acidity : 1,8

Volume : 720 ml

Service: serve chilled or at room temperature

Storage: away from light and heat. After opening, keep refrigerated and consume within 4 to 5 weeks.
Surrounded by green hills and clear water, with pale green and ocher rice fields stretching into the distance, the town of Daisen offers a real spectacle! It is located in Akita Prefecture which has a long and rich rice-growing history.

The Ito family has lived in Akita for 400 years where they first grew rice. It was in 1865 that Jushiro Ito began using part of their harvest to brew sake. Today led by Yohei Ito, sixth generation CEO, Akita Seishu manufactures and bottles sake from local rice under the Dewatsuru, Kariho and Yamato Shizuku brands.

The brand name Yamatoshizuku comes from "Yamato Brewery", which was the company's first name when it was established in 1865. 160 years later, Akita Seishu still works in the same spirit as the founders to produce Yamato Shizuku sake. Its philosophy is to brew original and extremely local sake using only regional rice and water.

Sake making is punctuated by the seasons. Rice is planted, grown and harvested from spring to fall. And it is during the long winter months that the harvested rice is brewed into sake. These are the same people who grow the rice and brew the sake, so the brewers work the rice from planting to bottling the resulting sake.