CHITOSETSURU Junmai Ginjo 'Summer Higuma' / 千歳鶴 純米吟醸 夏ひぐま
Using Hokkaido-grown Kitashizuku rice, employed refinements to achieve a dry flavor profile, and by immediately pastoralized sake after the pressing, kept refreshing touch.Refreshing and dry! This sake presents the aroma of fresh apples, with a light and crisp mouthfeel followed by a refreshing finish. It's the perfect summer sake.
Deep-fried summer vegetables with ponzu and lemon-marinated salmon with onions are perfect dishes to enjoy on hot summer days, providing a refreshing touch. This sake pairs well with various outdoor summer activities such as camping, BBQs, and outdoor festivals. Chill it well and enjoy!
The label design, which symbolizes the simplicity of Hokkaido and the grandeur of nature against the clear blue sky of summer, was created by illustrator Michiko Abe, who resides in Hokkaido. The illustration features various animals such as brown bears, Ezofukuro (Ezo owl), Ezonaki usagi (Ezo snow hare), Ezo shika (Ezo deer), and Kitakitsune (Ezo red fox) spending the summer together, along with lush forests of Ezomatsu (Ezo spruce) and poplar trees, as well as windbreak forests.
DATA
Rice：Kita Shizuku – Local Hokkaido rice
Rice milling : milled to 55%
Yeat: Kyokai No.601
ABV : 15% Seasonal limited (summer)
TYPE
Aroma : Refreshing
Taste：Medium Light bodied
Serving temperature：Chilled
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.