Zaku Kanade No Tomo 720ml

In Stock

Zaku Kanade no Tomo is made from a 50% polished rice blend and uses Association No. 14 yeast, making it a premium version of “Sonomochi” (which uses a 60% polished rice blend and the same yeast). In addition to its refined aroma and fruity flavor, it also offers a subtle rice flavor.

This brewery was the first to take both first and second place in the world’s largest sake competition, the Sake Competition.

Shimizu Seishiro Shoten has set a lower production volume of around 600kg to 800kg of total rice weight. This brewing method allows for better observation of the changes in the sake, resulting in higher quality. This method takes more time and is not suitable for mass production. However, this scale of production makes it easier to observe the state of the yeast fermentation, steamed rice, and koji in the fermentation tank. All types of sake, including Daiginjo, are brewed in the same way.

Furthermore, sake is typically only brewed in winter, but now it is produced all year round without cost considerations. Equipment is optimized without regard to cost, and cooling equipment uses a small, temperature-manageable system with a one-week brewing cycle. This is the way Shimizu Seishiro Shoten makes sake.

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