Sake Hitosuji Shinshu Junmai Ginjō Shiboritate

Sake Hitosuji Shinshu Junmai Ginjō Shiboritate (新酒・純米吟醸しぼりたて), made of Omachi rice milled to 56%, showcases the fresh aroma unique to newly brewed sake and the rich depth of flavour characteristic of Omachi, often hailed as the king of sake rice. This Shiboritate allows one to fully enjoy the fruity and refreshing fragrance distinctive to freshly pressed new sake and delivers the full-bodied richness and gentle sweetness unique to the rice, which unfolds beautifully on the palate. The vibrant aroma reminiscent of fresh fruit and a deep umami flavour creates a perfectly balanced harmony that will satisfy newcomers and seasoned sake enthusiasts alike.

Toshimori Shuzō was founded in 1868 in Akaiwa, Okayama Prefecture, and embodies an unwavering passion for sake. The brewery upholds the belief that true jizake can only be crafted using locally grown rice, pure local water, and the unique climate and terroir of the region. It follows traditional brewing techniques, including Kimoto-zukuri, a method that cultivates natural lactic acid bacteria and yeast, contributing to the distinctive flavour profile of its sake.

Located in Karube, an area long renowned for producing some of the finest Omachi rice, the brewery has played a key role in reviving this historically significant sake rice variety. With dedication and conviction, it succeeded in restoring the once-lost Karube-grown Omachi rice, bringing it back to prominence under the name Akaiwa Omachi Mai. The use of this rice is known to enhance the complexity and depth of its sake.

Following the philosophy that "sake brewing begins with rice cultivation," Toshimori Shuzō is committed to growing its own rice, striving to create a fully integrated production process from the fields to the final brew. While maintaining traditional brewing methods, the brewery continues refining its approach to suit contemporary tastes, ensuring that its sake remains rooted in tradition and adaptable to the present.