Zaku Miyabi no Tomo

ABV: 15%

Volume: 750ml

Brewery: Shimizu Seizaburo Shoten

Origin:  Suzuka, Mie Prefecture, Japan

Grade: Junmai Ginjo

Rice Polishing Ratio: 50%

Best Serving Temperature: 5°C - 40°C

Storage: Keep in a cool, dark and dry place

Versatile, but especially fantastic with prawn, lobster, crab, and other shellfish.

Garlic Butter Prawns; Crab Linguine with Lemon and Chilli; Seafood Risotto

Translated, ‘Miyabi’ means refinement and grace.

It’s perfect to enjoy alongside its sister sake, ‘Miyabi no Tomo Nakadori,’ which showcases a different stage of the pressing process. ‘Nakadori’ is made using only the most elegant, delicate fractions, the pure heart of the press, while ‘Miyabi’ includes a broader range of pressings, giving it more richness and body.

Shimizu Seizaburo Shoten, makers of the award-winning 'Zaku' brand of sake, was founded in 1869 and is located in Suzuka, Mie Prefecture, Japan.

Suzuka is fortunate to be blessed with a natural environment ideal for sake brewing. Cool, clear water from the Suzuka Mountains springs forth into the vast Ise Plain, where rice of the highest quality grows. It is with this rice and water that Suzuka’s delicious sake has long been made. It is perhaps no coincidence that Japan’s most sacred shrine, Ise Jingu, lies in Mie Prefecture where sake has been long intertwined with Shinto rituals, both an inseparable part of daily life. Even today, those unchanged rituals are still performed at Ise Jingu, with sake fulfilling its role as a sacred drink of the gods. The brewery believes it is their destiny to brew good sake here.

For a deeper exploration of Shimizu Seizaburo Shoten Brewery, click here.