CHITOSETSURU Junmai Ginjo 'Kita Shizuku' / 千歳鶴 純米吟醸 きたしずく

Initial notes of marzipan and honeydew melon in a silken texture, hints of wildflower honey resolve into a snappy finish of tart green apples. The medium bodied and off-dry sweetness of rice pairs particularly well with aged cheeses, grilled whitefish, and a beautiful contrast for steamed bok choy.

Kita Shizuku is a large grained rice type highly resistant to the cold, ideally suited to Hokkaido’s frosty climate. It is suited for highly polished Ginjo sake and produces light and soft sake with lift and brightness.

DATA

Rice：Kita Shizuku – Local Hokkaido rice

Rice milling : milled to 55% Yeat: Kyokai No.601

ABV : 15%

TYPE

Aroma : Refreshing

Taste：Medium bodied

Serving temperature：Chilled

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Nippon seishu

Hokkaido, Sapporo

The first sake brewery established in Hokkaido

Established in 1872, Nippon Seishu was the first sake brewery established in Hokkaido, soon after the northern island was annexed by Japan in 1869. Just one of 13 sake breweries on the island and the only one in the capital city of Sapporo. They make clean and bright sake that pairs with not only the abundant seafood the island is known for like sea urchin, King crab and scallops, but also the rich local specialty of Jingiuskan, barbecued mutton strips.

Since 2016 they have been headed by Tomoko Ichizawa, one of the few female toji brewmasters working in the world. She leans into the natural features of Hokkaido sake, choosing rice native the area and using the areas cool climate and low humidity to ferment slowly, producing clean textured sake with a dry finish, the signature flavor of Chitose Tsuru.