Description

Juicy and lively, this sake from Machida Shuzoten in Gunma Prefecture is polished to a Ginjo level (55%) while retaining its bold Junmai nature. It is made from 100% of the famous Gohyakumangoku rice. As a Nama (unpasteurized) sake, it is bottled fresh to preserve its raw, vibrant energy. The term Jikagumi in the name means it was bottled straight from the press; this traditional method traps the natural fermentation gas, making the sake delightfully fizzy and playful.

With a delicate aroma of steamed rice, red apple, vanilla, and banana, the sake is relatively sweet and mouth-filling. When you open the bottle, it greets you with a satisfying “pop” and remains slightly effervescent and very refreshing on the palate.

Despite its delicate aroma and sweetness, the sake is incredibly versatile. It pairs beautifully with grilled fish, spicy Korean chicken, or sashimi. Or you can simply enjoy it on its own while admiring the early spring.

The Brewery
Machida Shuzoten is well-known for its original 140-year-old brand, Seiryo, located in Gunma Prefecture. The modern Machida Shuzo brand was created by Emi Machida, the family’s eldest daughter and the first female Toji (Master Brewer) in their long history.