Kitashizuku is a sake rice variety that, with the support of Higashikawa’s abundant and generous natural environment, has been made into a deep sake that possesses two sides: a gentle sweetness and a refreshing aftertaste, combining a rich flavor with a clean finish. The Kitashizuku 55 junmai ginjo opens with an alluring nose of almond, yellow peach, and melon, it layers tropical pineapple and crisp green apple over marjoram-infused rice. The palate unfolds with a soft, velvety texture, with lush fruit and a crisp, umami finish.
Location
Higashikawa, Hokkaidō Prefecture (as of 2020)
Founded
In 1877 in Tase, Ena District, Gifu Prefecture
Toji
Koji Yamada
Style
Junmai Ginjo
Water Source
Medium-hard snowmelt from Mount Taisetsu, via underground river
Koji Type
Yellow
Koji-mai
Kitashizuku (Higashikawa-grown), 55% seimai buai
Kake-mai
Kitashizuku (Higashikawa-grown), 55% seimai buai
Shubo
Sokujo-moto
Yeast
1401
Pressing
Yabuta
Filtration
Super-fine filter (non-charcoal filtered)
Pasteurization
Binkan hi-ire (Nama Chozo)—once after bottling, ~24 bottles at a time for exacting and brief time at temperature
ABV
15%
SMV
+3
Pack Size
12x720mL