SHIZUKUDORI
Shizukudori charm with precious celebrations
SHIZUKUDORI
53,000Yen (excluding shipping costs)
A naturally brewed sake with a pure,
transparent flavor.
100% made with “Iwai” rice, a Kyoto Fushimi-grown sake rice cultivated without the use of any agricultural chemicals or chemical substances. We collected only the precious drops that naturally dripped from the moromi placed in a sake bag. The palate is greeted with a symphony of flavors: a delicate sweetness, vibrant acidity, and the deep umami of rice, all beautifully intertwined. Our sake is crafted through a painstaking process that involves manually transferring chilled moromi into sake bags in our frigid kura. This traditional method yields only small quantities, making each bottle a testament to our dedication to quality.
- Characteristics of taste
- Fruity / Floral
- Raw materials
- Iwai (100%)
- Rice polishing ratio
- 35%
- Alcohol
- 16%
- Contents
- 720ml
- Pasteurization
- Once
- Drinking temperature
- 8°C or less
- Preservation method
- Keep refrigerated
TASTINGBrilliant aroma and light flavor
Aroma
The sake is filled with fruity aromas of fresh apples, peaches, and pears.
Aftertaste
The sake offers a silky-smooth mouthfeel that coats the palate. It is crafted with Kyoto’s delicate fushimi water, resulting in a refined and elegant flavor.
Palate
Iwai is characterized by its rich umami and sweetness derived from rice, leaving a pleasantly luxurious aftertaste.
Pairing
With roasted meats, the juices that overflow when you bite into the meat and the concentrated rice flavor of the sake harmonize in the mouth.The high-quality sweetness blends in like a sauce.
STORYPursuing deliciousness
in harmony with nature.
Enjoy sake unique to Kyoto.
Commitment to Kyoto’s “Iwai” rice
We are committed to using the highest quality “Iwai” rice from Kyoto. The high-quality sake rice “Iwai” from Fushimi, Kyoto, used for Fushimino. It has large grains, a prominent heart, and a unique flavor, making it exceptionally well-suited for sake brewing. However, it is a very delicate and troublesome for farmers, as the rice stalks are tall and prone to falling over. After the war, to increase food production, the ‘Iwai’ rice which yields small amount, was no longer cultivated for a time. However, cultivation was resumed driven by a strong desire to produce Kyoto rice for Kyoto sake.
Fields that have not been exposed to pesticides for decades.
Yamada Farm, which grows “Iwai,” has been farming without chemicals for decades in order to continue to protect the lives of the people they love. This is a blessing for the creatures that live in the rice fields, and the rice and vegetables grown there are all thriving. The water that flows from pure soil will circulate in clean conditions again, and the land will be sustainable. As a result, the rice and water produced in this process lead to the creation of excellent sake.
Unique sake brewing using the power of nature.
Masuda Tokubee Shoten, which makes Fushimino, is one of the most traditional sake breweries in Kyoto. Here the rice, water, and yeast are from natural living sources, and sake brewing is about creating an environment where living creatures can thrive. The brewery believes that sake is not just about good taste, but also, about the natural range of flavors, and pursues to create unique sake.
