Suzukagawa Junmai Daiginjo
Firstly, Seizaburo Shimizu established Shimizu Seizaburo Shoten in 1869.
In addition, they polish the the inner 40% of rice grain to make Dai Ginjo.
Furthermore , the flavor is complex and sophisticated with a light, delicate aroma. Best served chilled.
The pellucid water originating from the Suzuka Mountains and supply of good rice from the Ise Plain made this place as a right place for sake brewing.
