Shimizo-No-Mai Pure Sake (300ML) Front Label
Shimizo-No-Mai Pure Sake (300ML) Front LabelShimizo-No-Mai Pure Sake (300ML) Front Bottle ShotShimizo-No-Mai Pure Sake (300ML) Back Bottle Shot

Shimizo-No-Mai Pure Sake (300ML)

    300ML / 15.3% ABV
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    4.1 6 Ratings
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    4.1 6 Ratings
    300ML / 15.3% ABV

    Winemaker Notes

    Shimizo-No-Mai Pure has a clear appearance and subtle notes of green apple and sweet rice. It's full-bodied and well-balanced with a hint of banana and fruit flavors .

    Critical Acclaim

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    Shimizo-No-Mai

    Shimizo-No-Mai

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    Shimizo-No-Mai, Japan
    Small family sake breweries, dating back to 1656, came together in 1944 to reestablish themselves as Akita Shurui Seizoh Company. The credo of the brewery is a simple set of beliefs: we value quality first, we are one with the land on which we stand, and our sake is a reflection of the toji spirit.

    Akita Shurui Seizoh Co. is located in Akita, Japan - one of the country’s top regions, known for producing excellent artisan sake. The brewery maintains this honor, and is proud to have won ten consecutive gold medals at the "National New Sake Awards," the only national sake competition in Japan. They are the only sake house in the history of this prestigious competition to have won this number of consecutive gold medals.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

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    Sake with the lowest milling requirement at no less than 30% milled, so that 70% of each rice grain remains, is simply called Junmai. It is made of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by their polishing or milling percentages. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation.

    SOU140978_0 Item# 115106

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