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

Shimizo-No-Mai Pure Dusk Sake (300ML)

    300ML / 15.5% ABV
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    4.1 18 Ratings
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    4.1 18 Ratings
    300ML / 15.5% ABV

    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.

    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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    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. The categories of saké are established not by rice variety, but by polishing or milling percentages; this category is the highest.

    FED758220_0 Item# 115109

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