Tech Sheet - SHIBATA BLACK JUNMAI GINJO ” The water itself is outstandingly soft (water hardness of 0.2), and is one of the softest waters in all of Japan. Shibata uses this Kanzui water for every step in the sake production process, including for Shikomi Mizu, or preparation water. Led by Shizuka Ito, one of very few female Toji (brewery master) in Japan, Shibata sits at an elevation of 350 meters above sea level, and thereby benefits from cool summers and extremely cold winters. Tech Sheet - SHIBATA BLACK JUNMAI GINJO Shibata Black Junmai Ginjo uses a very rare rice...
Tech Sheet - SHIBATA BLACK YUZU The yuzu fruit used here is from Shibata’s local farm and is all organic. Shibata Black Yuzu has a junmai sake base, using Ginpu rice from Hokkaido, which is clear and has a nice aroma. The yuzu is squeezed with the skin left on, thereby allowing for the juice to not be too sweet, with an added touch of tartness. Each individual yuzu fruit yields only about 20ml of juice. Pairs well with vanilla and other sweets Recommended temperature: best served chilled Tech Sheet - SHIBATA BLACK YUZU Grade JUNMAI Rice GINPU (Hokkaido) Seimaibuai...
