Shibata Black Junmai Ginjo 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.
Recommended dishes: sashimi, sushi, raw bar fare
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.
Classification: Junmai Ginjo
Sake Meter Value: -3
Rice: Ginpu (Hokkaido)
Water: Kanzui (God's Water)