Chilled or Room Temp Recommended serving temperature 10°C~25°C Storage temperature 5°C
Approx 9.1 std drinks, 16％ alc/vol
Rice: Homarefujii Polished: 55% Koji Water Yeast: Shizuoka Kobo (NEW5)
Shidaizumi / Junmai-Ginjo (Fujieda Homarefuji)
A true local expression of Fujieda, this Junmai Ginjo is brewed using locally grown Homarefuji rice and fresh spring water drawn from the Seto River, which flows alongside Shidaizumi Shuzo. Fermented with Shizuoka Kobo (yeast), it offers a subtle, fresh aroma and a clean gentle flavour profile.
Elegant notes of melon and apple rise softly from the glass, supported by refined rice umami and a smooth balanced finish. Light, pure and easy to drink. This sake is highly recommended for first time sake drinkers while still offering enough depth to satisfy experienced fans too.
Designed to shine at the table it pairs exceptionally well with Shizuoka local cuisine. Enjoy it chilled with wasabi-zuke, whitebait (shirasu), fresh sakura shrimp, tuna, or bonito. At room temperature it complements dried bonito and fried black hanpen. When gently warmed it matches beautifully with grilled eel, Shizuoka oden and Suruga Shamo chicken.
A beautifully balanced Junmai Ginjo that captures the region, craftsmanship and food culture of Shizuoka.