【Saketime Mie Prefecture ranking 2nd】
【The most famous wine in the entire "Zuo" series】
【Using the "Nakadori" technique, only the essence of the wine in the middle is collected during the extraction】
【Junmai Japanese Sake Review 2019 Junmai Daiginjo Sake Department Bグランプリ】
【ジョイ・オブ・サケ 2020 Junmai Daiginjo Sake Department B GOLD】
【IWC (International Wine Challenge) Japanese Sake Category 2021 Silver Award】
【All Rice Japanese Sake Review 2021 Gold Award】
【Sake Competition 2021 - Silver Award】
ZTJ080 - Zaku Miyabi No Tomo Nakadori Junmai Daiginjo (750ml)
Special price: $235/bottle
Origin: Japan/Mie Prefecture
Raw rice: 100% Yamada Nishiki
Rice polishing ratio: 50%
Alcohol content: 16%
Capacity : 750ml
Manufacturing date: Nov 2024 - Mar 2025
Different from the 720ml/1800ml of ordinary sake, the capacity of this sake is 750ml, which is rare in the market. The "middle extraction" technology is used, which only extracts the most essential and clearest part of the middle section during squeezing, such as the gorgeous fruit aroma of green apple, honeydew melon, and white peach, combined with the scent of cream, cheese, and tofu, creating a complex and layered aroma. In the middle and back, you can feel the mineral and spicy feeling, and the acidity is good. Therefore, the texture and transparency are particularly high, it is comfortable and smooth when eaten, and has a body taste.
【Shimizu Seizaburo Store | Zaku】
Shimizu Seizaburo Shoten Co., Ltd. was established in 1869, and was then called Daikoku Shimizu Seizaburo Shoten. It has a history of 150 years and its brewery is located in Suzuka City, Mie Prefecture. The water from Mount Suzuka is extremely clear, and the rice from the Ise Plain is of high quality, providing very favorable brewing conditions for sake. The area is also known as the "Suzuka Country of Fine Wine". The brewery's trademark is based on the theme of water, which represents both life and blessing. It has been living between heaven and earth since ancient times, and has transformed into different forms in the continuous flow, and sometimes even hides the power to crush rocks. For the Japanese, they would treasure such clear water to make fine wine. The name "Shimizu Seizaburo Shoten" contains the word "氵" repeatedly, which is related to water, and they believe that brewing fine wine is their destiny. There are three layers of patterns in the trademark, with water as the graphic, representing "the person who makes wine", "the person who provides wine" and "the person who tastes wine" respectively. Thanks to these three groups of people, wine can be brought to the public's lips, turned into joy, and real value can be created. Therefore, this flowing logo was created to express gratitude to these people.
Mr. Tomohiro Uchiyama, the master of sake brewing, studied biochemistry at a technical school in Nagoya and embarked on the road of sake brewing. Aiming to brew sake that everyone can enjoy, we not only learn from traditional methods, but also actively participate in exchanges across the country, never forgetting our spirit of continuous learning. To this day, he continues to study technology and devotes himself wholeheartedly to sake making. Many of the sakes brewed by the brand have won awards both at home and abroad, and can be said to be sake that attracts global attention.
Shimizu Seizaburo Shoten Co., Ltd. produces two series, "Suzuka River" and "Tsukuru". The "Suzuka River" series is based on Ise Katagawa, a paper-cut art with a history of a thousand years, and promotes this art which was designated as an important intangible cultural property in 1915. The inspiration for the "Zuo" series comes from "ink". Suzuka City has been a major center for handmade ink making since ancient times, and the skills of craftsmen have been passed down from generation to generation. The name of the "Zuo" series is taken from the humble meaning of "unfinished", implying that winemaking is not over after it is bottled. It hopes to use "Zuo" as a bridge to connect the fate between people. The product emphasizes transparency and harmony as the characteristics of sake. The quality of the wine is more like the ups and downs of wine, which is different from ordinary sake. Mr. Tomohiro Uchiyama, the master of the sake brewery, insisted on his belief that sake is like crops and must be carefully planted and brewed. It uses traditional manual brewing instead of automatic brewing technology, so the production volume is limited.
