群馬県·日本酒
Shimooka Shuzo (Gunma Izumi)
When poured into a cup, it offers a gentle and deep aroma. Upon taking a sip, the umami of the rice slowly expands, spreading a powerful yet mellow flavor across the palate. Because the sake is aged in the brewery for one or two years to allow it to settle, it possesses a smooth, rounded mouthfeel without any harshness. It is a versatile drink that subtly complements food without ever becoming tiring. Brewing Gunma Izumi is Shimooka Shuzo, founded in 1863 (Bunkyu 3). In the land of Ota, they use spring water from Mount Akagi and locally grown sake rice, brewing most of their sake using the traditional 'Kimoto-style Yamahai' method. This is a labor-intensive process that involves carefully cultivating the sake starter (shubo) by harnessing the power of natural lactic acid bacteria residing in the brewery. While rich in body, it integrates perfectly with everyday dining. It is a deeply flavorful evening companion nurtured by the climate and traditions of Ota.
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