Shizenshu literally translated from Japanese as ‘Natural Sake’ is the brand name for sake made from rice grown and harvested by Niida that has been cultivated with natural farming methods, free from pesticides and chemical fertilisers. In addition, the sake is made with Kimoto traditional starter technique, fermented by sake yeasts living in the walls of the brewery using a four stage preparation process to add maximum flavour to the sake. For the Shizenshu range the brewery uses medium hard water sourced from a well on the property and the sake fermentation takes place in large cedar wood (Kioke) tanks.

This is a seasonal release to mark the start of the brewing season and has all the hallmarks of a freshly squeezed unpasteurised sake. It has aromas of cream, fresh cheese, brown mushroom and chestnut with ripe fruit depth. The sake is rich and vibrant, full of ripe banana, berry, grapefruit and fresh mushroom flavours with great acidity. This is the fresh version of the Shizenshu Junmai Kimoto Kan Atsurae (red stripe label) which will undergo a further three years of ageing prior to release. Try heating this namazake for another drinking experience to bring out more acidity and umami.

• Brewery: NIIDA HONKE SAKE BREWERY
• Region: Fukushima
• Classification: Junmai Ginjo Kimoto Namazake (Unpasteurised)
• %ALC/VOL: 16%
• Net Volume: 720ml
• Rice: Toyonishiki (Organic)
• Rice Polishing Ratio: 85%
• SMV (Sake Meter Value): Undisclosed
• Serve: Cold | Room Temp | Warm | Hot
• Matching Food: Cheese, Grilled Chicken, Braised, Spicy Food like Korean BBQ.