A sake that accompanies both your food and your soul, Yamatoshizuku “Kimoto” is crafted with the brewery’s own in-house “kimoto” method. The result? A silky smooth texture and nuanced depth that expresses differently when chilled or gently warmed. Brewed with local Miyamanishiki rice, yeast derived in Akita, and natural underground water from the stratum that holds fossils over 1000 years old, This is an all Akita sake.
Yamatoshizuku is made in
Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.
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