Zaku Shinshu Junmai Daiginjo (作 新酒 純米大吟醸)

Zaku Shinshu Junmai Daiginjo is a limited edition new sake brewed first by Shimizu Seizaburo Shoten in Suzuka City Mie Prefecture using the newly harvested rice of the year. While freshly pressed shinshu is typically released as an unpasteurized raw sake which is prone to rapid flavor changes Zaku completes this product through meticulous pasteurization in accordance with their brewing philosophy that pursues perfect quality stability. Avoiding spec competition they keep the Sake Meter Value and acidity strictly undisclosed standing as a modern premium sake that competes solely on the balance felt on the palate. The true value of this sake lies in its vibrant fruity aromatics that rival those of a raw sake despite undergoing pasteurization. When bringing the glass to the nose a youthful and flamboyant Ginjo aroma explosively rises blending nuances of freshly picked Fuji apple refreshing yuzu and subtle strawberry. Upon tasting the transparent and clean water like texture signature to the Zaku brand coats the tongue while the juicy sweetness of apple pleasantly builds up. Towards the latter half an attractive bitterness and acidity reminiscent of yuzu peel emerge to excellently control the sweetness delivering a short and articulate finish that leaves absolutely no residue right after swallowing. This is a highly engineered brewing achievement that captures both freshness and stability.

1. Deep-fried Oysters: The clean and refreshing taste of Zaku Shinshu Junmai Daiginjo enhances the delicate flavors of fried Oysters. Zaku Shinshu Junmai Daiginjo's subtle apple aroma and yuzu zest neutralize the greasiness of the tempura, creating a delightful contrast with the crispy texture of the fried dish creating a refreshing synergy as if fresh citrus juice was squeezed over it. 2. White Fish Carpaccio with Yuzu Ponzu: Zaku Shinshu Junmai Daiginjo's refreshing yuzu aroma and clean minerality maximize the freshness of white fish. The sake's delicate sweetness complements the carpaccio's smooth texture, while the yuzu ponzu's tangy acidity enhances the sake's acidity, stimulating the appetite. The sake's clean finish provides a clean end to the fish flavor, providing the perfect preparation for the next dish.