Zaku, Satori, Junmai Daiginjo, Shizukudori

  • Modern Medium

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Product Name Zaku, Satori, Junmai Daiginjo, Shizukudori
Brewer SHIMIZU SEIZABURO SHOTEN LTD.
Location 3-9-33, Wakamatsu-Higashi, Suzuka City, Mie prefecture
Head Brewer Tomohiro Uchiyama
Rice Brand Yamada Nishiki (produced in Mie prefecture)
Percentage of Rice Milling 40%
Alcohol Content 16%
Mother Water Underwater of the Suzuka river

 

Type

light fresh fruity soft
     
sharp dry sweet rich
     

Award history

Selected as the G7 Ise-Shima Summit ‘Toast’ Drink
Platinum Medal at the 2017 KURA MASTER

About Brewer

Having drawn critical acclaim and numerous accolades – both within Japan and abroad – this producer has one of the highest-valued sake cellars in the world. Little wonder that it was chosen for the toast and served among the G7 leaders during the 2016 summit held in Ise-Shima. Founded in 1869, the brewery takes advantage of the pristine subterranean water and fertile fields of the Ise Plain – Mie Prefecture – despite which it is the only one to remain operating in the Suzuka region. A commitment to locally-grown rice and small-scale batch brewing, and dedication to craft sake that matches with a variety of modern cuisines, have earned them a legion of fans, including football player Hidetoshi Nakata.

Origin of brand

Because of the brewer’s thought “The value of sake is made by all people related from the time of independence from brewery to mouths of drinkers.” , this sake was named “Zaku”, which means creating. “Miyabi” means to be elegant and graceful. “Satori”, the name of Kanji from Toji Mr. Tomohiro Uchiyama.

About Product

With a pressing method, the primary mash – moromi – is bagged and suspended, thereby relying on the force of gravity alone to act as a press, and yielding a small volume of exceptional quality sake. With a polish rate of 40%, this is the premium incarnation of Zaku. Both aroma and flavor are lavish yet abound with a sense of clarity. Featured as the toast at the G7 summit in Ise-Shima, 2016.

Suitable Dish

Cream soup based fish, Saute in butter, Caprese of water buffalo mozzarella.

Recommended Temperature Range

Around 10℃

Recommended Vessel

Wine glass

Location