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 Junmai sake was produced in the 2022 brewing year and has been maturing at the brewery and was released recently. After three years this sake has evolved to have rich aromas of brown rice, cashew nuts, brown sugar, ripe banana, granola oats and malt. On drinking there is a smooth, creamy textured palate with nutty flavours, hard cheese, honey and grapefruit notes with a long lingering finish which is intertwined with savoury elements. It’s labelled as ‘Kan Atsurae’ which translates as suited for warming and this is certainly a way to enjoy this full bodied sake, its complexity and acidity. Try drinking through the different temperature ranges from 15°C to 60°C.
- Brewery: NIIDA HONKE SAKE BREWERY
- Region: Fukushima
- Classification: Junmai Kimoto
- %ALC/VOL: 14%
- Net Volume: 720ml, 1.8L
- Rice: Toyonishiki (Organic)
- Rice Polishing Ratio: 85%
- SMV (Sake Meter Value): Undisclosed
- Serve: Cold | Room Temp | Warm | Hot
- Matching Food: Fatty Oily Fish, Grilled Salmon, Steak, Roasted Meat, Stews, Nabe.