Sake Echizen Misaki Daiginjo Shizukuzake "Gin no Shizuku" 1800ml [Fukui Prefecture, Tanabe Shuzō]

Echizen Misaki Daiginjo Shizukuzake "Gin no Shizuku"
This top-tier daiginjo sake is made using the highest grade of sake rice, "Yamada Nishiki," sourced from Hyogo Prefecture, which is luxuriously bottled as dripping shizukuzake. The elegant ginjo aroma and soft flavor beautifully balance and complement each other, representing the pinnacle of Echizen Misaki's daiginjo shizukuzake. It is brewed during the coldest months of January and February in the Hokuriku region, showcasing the skills and artistry of the toji (master brewer).

• Brewery: Tanabe Shuzō, Fukui Prefecture
• Rice Used: Special A Yamada Nishiki from Hyogo Prefecture
• Polishing Ratio: 60%
• Alcohol Content: 16%
• Sake Meter Value: +2
• Acidity: 1.2
• Volume: 1800ml

“We want to dedicate ourselves to sake brewing with pride as a sake from Fukui.”
Since 1899, we have been brewing sake in Eiheiji Town, located about 30 minutes by car from the center of Fukui City, near the Sōtō Zen sect's head temple, Eiheiji. The town is home to the Kuzuryū River, which originates from the sacred peak of Hakusan, a symbol of the “town of clear streams.” In the summer, it is bustling with ayu fishing, and in the winter, it is lively with cherry salmon fishing. Historically, sake brewing was promoted as an industry by the Matsuoka Domain, and the town flourished as one of the most renowned sake-producing regions in the prefecture, boasting 17 breweries. We produce approximately 300 koku of sake annually. Utilizing traditional wooden steaming pots for rice steaming, all mash is pressed using the “sōsaku” method. We focus on "ginjo brewing," making use of the soft underground water from the Kuzuryū River, aiming to highlight the gentle mouthfeel and the rice-derived umami flavors in our sake.

Drinking under the age of 20 is prohibited by law.
We do not sell alcoholic beverages for those under the age of 20.