Chitosetsuru Junmai Ginjo Natsuhiguma (brewed in 2024)

北海道／日本清酒

This Junmai Ginjo sake is made with Hokkaido-grown Kita Shizuku rice, which is polished to 55%. Available only in summer, the front label, designed by Hokkaido designer Michiko Abe, features the Chitosetsuru brewery and animals that live in Hokkaido.

It has a gentle apple-like aroma, a dry, light, and crisp taste that brings to mind the refreshing flavor of Hokkaido even in the summer. It is best served chilled or at room temperature.

Specific name, etc.: Junmai Ginjo / ALC (%): 15.0 / Main ingredient: Kitashizuku / Rice polishing ratio (%): 55 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,650

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size 720ml 1800ml

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Producer/Brewery ( Hokkaido/Japanese Sake (Chitosetsuru) )

This brewery in Sapporo was founded in 1873. The founder, Shibata Yojiemon, who came to Hokkaido from Noto in Ishikawa Prefecture, began producing cloudy sake such as "doburoku" on the banks of the Sosei River, and is known as a pioneer who opened the doors to the sake brewing industry in Hokkaido.

The sake is brewed by a master brewer from Hokkaido, using underground water from the Toyohira River, which has its source in the lush green mountains that line the southern part of Sapporo, and rice suitable for sake brewing, grown by contracted farmers from the Pinne Sake Rice Production Association in Shintotsukawa Town.