Winemaker Notes
Shimizo-No-Mai Pure Dusk has a clear appearance. Aromas of bright pear and hints of green apple, with an underlying minerality. Delicate structure, with hints of fresh orange peel and cantaloupe. Medium length, dry finish.
Professional Ratings
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Tasting Panel
Delicate and satin-lined, with a featherlight mouthfeel; notes of jasmine, gardenia, lime blossom, Anjou pear, and Granny Smith apple; and a finish of biscuit and marzipan.
Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai Daiginjo. It is, just like Junmai and Junmai Ginjo, made up solely of water, koji mold, yeast and rice with no addition of alcohol. Since the categories of saké are determined by milling requirement (not rice variety), this is one of the most premium categories, along with Daiginjo. Pair Jumai Daiginjo with lighter fare such as sashimi or steamed fish.
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.