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 .
Professional Ratings
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Tasting Panel
Scents of ripe pineapple and fresh linen are followed by notes of sweet white rice and an undertone of minerality. The finish is crisp and clean, with a wash of apple tart.
Since the categories of saké are established not by rice variety, but by their polishing or milling percentages, the saké with the lowest milling requirement, at no less than 30% milled, is simply called Junmai. This means that so that 70% of each rice grain remains. It is solely made of water, koji mold, yeast and rice. 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. Pair Junmai with rich flavors and heavily seasoned dishes like pork belly, teriyaki, smoked salmon and furikake.
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.