Learn About Shimizo-No-Mai
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...
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Learn About Junmai-Ginjo
Junmai-Ginjo is one step higher than the Junmai classification. The rice must have a suimai-buai of at least 60%, meaning at least 40% of the original rice has been milled off, leaving more pure starch for the saké. Ginjo also includes more attention to the brewing process, with lower temperatures used for fermentation and the use of hand pressing. The resultant saké is in turn more light and delicate than Junmai, but also more complex, layered and fragrant.