Shibata Black Yuzu uses a very rare rice from Hokkaido known as Ginpu, which is clear with a nice aroma. Given the softness of the water at Shibata, they are able to produce a well rounded sake that leaves you with a mild finish. We've decided to package this sake into a flask-style bottle to help introduce craft sake (literally everything is done by hand) even to sake beginners.
The yuzu fruit used here is from Shibata's local farm and is all organic. Shibata Black Yuzu has a junmai sake base. The yuzu is squeezed with the skin left on, thereby allowing for the juice to not be too sweet, with an added touch of tartness. Each individual yuzu fruit yields only about 20ml of juice.
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit, orange, and lime.
Pairs well with vanilla and other sweets.
Temperature: best served chilled
Shibata Shuzou was established in 1830 in Okazaki City, Aichi Prefecture, and is currently led by the Shibata Family's 8th generation President. The village is called, "Kanzui" or "God's Water". The water itself is outstandingly soft (water hardness of 0.2), and is one of the softest waters in all of Japan. Shibata uses this Kanzui water for every step in the sake production process, including for Shikomi Mizu, or preparation water. Shibata is led by Shizuka Ito, one of very few female Toji (brewery master) in Japan. Shibata sits at an elevation of 350 meters above sea level, and thereby benefits from cool summers and extremely cold winters.
Rice: Ginpu (Hokkaido)
Water: Kanzui (God's Water)