Product Information

群馬泉

Gunma Izumi

established during third year of the Bunkyu Era – 1863
Founded near the vast resources of well water from the Akagiyama Mountains and the local “sakamai” fields, Shimaoka-Shuzo uses an old
technique that called “kimoto-kei zukuri” while utilizing the perfect environment around them.
Modern day saké mash-making of the kimoto-kei is categorized into two separate methods, Kimoto and Yamahaimoto.
Kimoto is the oldest method among those used today and it takes lactobacillus from the air and allows it to produce lactic acid to get rid of
undesirable bacteria and natural yeast to capture the rice’s natural flavors and acidity. Shimaoka-Shuzo has kept a generational pride of
creating the best Yamahai using this method and striving to reach the pinnacle of sake making through the constant need to perfect their
cultural techniques passed on to them from the originally family. KANPAI!

“The most important thing in the flavor of sake is “Junmi” – the absolute pure umami of each component in a glass of saké...”
  • Daiginjo-shu:

    Daiginjo-shu:

    Prolonged aging process with a low polish let our Daiginjo-shu carry a much soft, yet deep umami flavors compared to other sake’s on our portfolio.

    • Rice

      Yamada

    • Alc

      17%

    • Polish

      35%

    • SMV

      +5

    • Acidity

      1.5

  • Junmai-ginjo:

    Junmai-ginjo:

    Another one of our sake’s that is aged for an extended period of time. The subtle dryness with a sharp acidic flavor brings a unique and complex sake drinking experience.

    • Rice

      Wakamizu

    • Alc

      17%

    • Polish

      50%

    • SMV

      +3

    • Acidity

      1.8

  • Cho-Tokusen:

    Cho-Tokusen:

    “The calm after the storm”. Soft and elegant flavor of saké enjoyable cold or hot. Carries many different attributes and a saké with many different ways to enjoy in a entirely separate perspective each time.

    • Rice

      Wakamizu

    • Alc

      15.5%

    • Polish

      50%

    • SMV

      +3

    • Acidity

      1.7

  • Yamahai-Junmai:

    Yamahai-Junmai:

    Best of our selection to pair with food. Presents the well-balanced yet sharp flavors of a Junmai sake through either hot or cold temperature. Versatile saké with a sophisticated flavor.

    • Rice

      Wakamizu

    • Alc

      15.5%

    • Polish

      60%

    • SMV

      +3

    • Acidity

      1.7

  • Honjozo-Shu:

    Honjozo-Shu:

    A strong core flavor of traditional nihonshu accompanied with a soft welcoming of an ever-changing umami experience.


    • Rice

      Wakamizu

    • Alc

      15.5%

    • Polish

      60%

    • SMV

      +3

    • Acidity

      1.6

  • Usu-Midori:

    Usu-Midori:

    The robust elegant flavor of a “shin-shu” with a subtle punch of the yamahai acidity – Seasonally Limited. *unaged new vintage


    • Rice

      Wakamizu

    • Alc

      15.5%

    • Polish

      50%

    • SMV

      +3

    • Acidity

      1.6

  • Maikazé:

    Maikazé:

    Made from “Maikazé” saké rice, a transparent umami flavor with a lively acidic flavor from a freshly brewed yamahai.


    • Rice

      Wakamizu

    • Alc

      15.5%

    • Polish

      60%

    • SMV

      +3

    • Acidity

      1.7

    • capacity

      720ml

  • Hatsu-Shibori:

    Hatsu-Shibori:

    Sake produced during the first press. Rice excess is usually filtered out, but the “Hatsu-Shibori” has the excess added during the bottling process to add more in-depth flavor for the many saké fanatics.

    • Rice

      Wakamizu

    • Alc

      18.5%

    • Polish

      50%

    • SMV

      +3

    • Acidity

      1.6

  • Usuyukiso:

    Usuyukiso:

    A non-pasteurized seasonal saké. The raw natural flavor of a “namazaké” preserved into a bottle. Enjoy the euphoric aroma accompanied with a seasonal twist to the umami.

    • Rice

      Wakamizu

    • Alc

      14.5%

    • Polish

      50%

    • SMV

      +3

    • Acidity

      1.6

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