Shibata Black

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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 from Hokkaido known as, Ginpu, which is clear and has a nice aroma. Given the softness of the water at Shibata, they are able to produce a well rounded sake that leaves you with a mild finish. We’ve decided to package this sake into a flask-style bottle to help introduce craft sake (literally everything is done by hand) even to sake beginners.

Recommended dishes: sashimi, sushi, raw bar fare Recommended temperature: best served chilled

Grade JUNMAI GINJO
Rice GINPU (Hokkaido) Seimaibuai 60%
Water KANZUI (God’s Water)
Size 200ml Yeast K1801 Alcohol 15% SMV -3 Acidity 1.5

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