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Shichi Hon Yari “Shizuku”

Shichi Hon Yari “Shizuku”

Shiga prefecture

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Patience is a virtue

Crafted by a small brewery in a little town called Kinomoto, Shichi Hon Yari Shizuku is made with a local rice called Tamazakae. The rice is polished way down and then fermented even slower than normal and collected drop by drop after fermentation. The result is a smokey, dry sake that is the perfect match for a steak dinner or some stuffed pork chops. Because the brewers don’t press the sake, only a small amount of sake is gleaned from each batch, making availability limited.


Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Alcohol 16.5%
RPR ? 45%
SMV ? +5.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Shichi Hon Yari “Shizuku” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended


Shichi Hon Yari “Shizuku” - Shiga prefecture

Shichi Hon Yari is made in Shiga prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Smoke

  • Sea Salt

    Sea Salt
  • White Pepper

    White Pepper

Recommended Pairing

  • Meat


Tomita Brewing Company

Tomita Brewing Company

Shiga prefecture

Founded in the 1540’s in the small town of Kinomoto in the Shiga Prefecture, the Tomita Brewery is one of the oldest breweries in Japan. They use locally grown indigenous Tamazakae rice and are blessed with natural spring water from the nearby Ibuki Mountains, which is perfect for brewing. Every step of the process is done by hand. The 16th generation is currently running the brewery.

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