- Classic Medium
| Product Name | Ishi-Zuchi, Non-Filtration Original Sake |
|---|---|
| Brewer | Ishizuchi Shuzo Corporation |
| Location | 402-3 Himihei, Saijo City, Ehime prefecture |
| Toji | Division of roles in family |
| Rice Brand(koji-mai) | Yamada Nishiki |
| Rice Brand(kake-mai) | Matsuyama Mitsui |
| Percentage of Rice Milling | 60%/60% |
| Alcohol Content | 16-17% |
| Mother Water | Underground water of Ishizuchi mountain system |
| Yeast | Yeast fermented at the brewery |
Type
| light | fresh | fruity | soft |
| 〇 | 〇 |
| sharp | dry | sweet | rich |
Award history
Gold medal won prize at IWC (International Wine Challenge) 2013 and 2016.
“The Best” Gold Medal at the 2018 Fine Sake Awards Japan
About Brewer
Founded in 1920, this brewery is situated in Saijo City, Ehime Prefecture, renowned for its uchinuki – clear spring water that wells up throughout the city surrounds – that has earned it a place in the top one hundred of the nation’s most famed local waters. With its situation on a small hill at the foot of Mt Ishizushi – the highest in Western Japan – the brewery enjoys some of the purest and most minerally-charged water in the region.
Four members of the one family carry out production entirely by hand, synchronised to a degree that allows sake of exceptional quality and consistency to be brewed, and in accordance with two core principles: the first, using their pure spring water to lower the potency of the sake; and the second, making diligent use of a heating process to stabilise the brew at peak quality.
About Product
A combination of long fermentation at a low temperature, and use of a traditional fune-style press give this sake a smooth, refined quality, befitting of its ginjo grade. Notes of apple, under laid with a subtle and rounded savory backbone make this sophisticated dinnertime sake and landed it gold medals at the International Wine Challenge both in 2013 and 2016 – recognized as the most authoritative assessment of jozo-style sake in the world.
Suitable Dish
Fish and shellfish cuisine in general (Sashimi, Carpaccio, Charcoal grill etc.), Vegetable tempura (also Fritters), Soup stock cuisine in general.
Recommended Temperature Range
Around 10℃
Recommended Vessel
Small white wine glass
Thin ceramic sake cup