This cloudy-style sake is crafted by fermenting and pressing a traditional junmai, then blending in amazake—made from warmed rice, koji, and water. The result is a sake with a velvety, light texture and a gentle, nuanced... Read More
Shibata Shuzo Black Junmai Ginjo uses a very rare rice from Hokkaido known as, Ginpu, which is clean and has a pleasant aroma. Given the softness of the water at Shibata, they are able to produce a well rounded sake that leaves... Read More
Refreshing, sweet and tart. This sake is made with organically farmed yuzu grown at Shibata's local farm. The yuzu is squeezed with the skin left on, thereby allowing for the juice to not be too sweet. The base sake is their... Read More
