Junmai ginjo from Toyama Prefecture, polished to 55% with no added alcohol. The Northern Alps snowmelt water used throughout Toyama brewing contributes the soft, rounded mouthfeel that distinguishes the region's sakes.
This time, Noto no Satoyama Sea Sea, including Wajima's scenic spot, "Shirayane," was registered as a "World Agricultural Heritage Site" for the first time in developed countries. Hundreds of years of traditional agricultural production and rural culture have been evaluated. We, Shimizu Sake Brewery, use rice in Senmata and use rice made for sake. This certification will be truly happy for our shop, and will be encouraging in the future. We will continue to work hard on making rice and sake in the future, so we look forward to your continued support of our Junmai sake, "Okuno Tsukirishima Senmida".
