瀨戶酒造
SETO SHUZO
Seto Shuzoten, a renowned sake brewery nestled in the picturesque Kanagawa Prefecture, has a rich history dating back to the first year of the Keio era in 1865. While they temporarily halted sake production in 1980, their passion for the craft led them to revive their brewing activities in 2018, much to the delight of sake enthusiasts.
What sets Seto Shuzoten apart is their unique approach that blends traditional Japanese sake brewing methods with contemporary innovations. By marrying age-old techniques with modern creativity, they craft sake that boasts exquisite textures and rich flavors that appeal to both traditionalists and modern palates alike.
Located in the serene countryside of Kaisho-cho, Seto Shuzoten benefits from the pristine natural surroundings that enhance the quality of their sake production. Whether you are a seasoned sake connoisseur or someone eager to delve into the world of traditional Japanese culture, a sip of Seto Shuzoten's sake promises a delightful experience that harmonizes the essence of tradition with a touch of innovation. Cheers to a taste of history and innovation in every glass of Seto Shuzoten sake!
セトイチ 風が吹いたら 特別純米酒 十水仕込み ［生貯蔵酒］
SETOICHI Kazegafuitara
十水仕込み"Jūsui-shikomi" is a traditional brewing method used in sake production. It involves reducing the amount of water used during the brewing process, which allows the rice to exert its full potential and enhances the flavor profile of the sake.
By using less water, the concentration of rice and other ingredients in the fermentation tank increases, leading to a more intense and robust flavor. The reduced water content also affects the fermentation process, influencing the balance of alcohol, acidity, and sweetness in the final product.
One of the key characteristics of sake brewed using the "Jūsui-shikomi" method is its depth and complexity. The sake tends to have a rich and full-bodied taste, with layers of flavors that unfold on the palate. It can exhibit a range of aromas, from fruity and floral notes to earthy and umami elements.
Despite its complexity, sake brewed using the "Jūsui-shikomi" technique maintains a certain level of lightness and smoothness. It strikes a delicate balance between the concentrated flavors and a clean, crisp finish, making it enjoyable and easy to drink.
This brewing method requires skill and experience to achieve the desired results. The timing, temperature, and other factors during the fermentation process need to be carefully controlled to ensure the sake develops its desired characteristics.
Overall, "Jūsui-shikomi" is a technique that aims to create a sake with depth, complexity, and a refined balance of flavors.
Rice Polishing Ratio 精米歩合 70%
Alcohol Content 酒精濃度 18%
Sake Ratio 日本酒度 ±0
Acidity 酸度 1.7
Amino Acid 胺基酸 /
Yeast 使用酵母 協會14號
Koji Type 種麹 /
Sake Rice 原料米 100% Yamadanishiki 山田錦
セトイチ 音も無く 純米吟醸酒 生貯蔵酒
SETOICHI Otomonaku
口感清爽、質感順滑細膩。
酒藏發現山田錦和M-310酵母是最好的組合；這組合釀造出來的清酒能夠把酒的香氣提升到去另外一個層次。
能夠品嘗到酒中的旨味，最適合的飲用溫度是常溫。
Refreshing flavours and smooth mouthfeel, with a delicate nutty taste.
The combination of Yamadanishiki and M-310 yeast yield one of the fruitiest aroma of sakes.
For great umami, enjoy the sake at room temperature。
生貯蔵酒
日文發音為Namachozo。在上槽榨酒後, 不進行加熱直接儲藏. 等到要裝瓶出貨前, 才進行加熱。由於經過了一段時間的儲藏熟成 而出貨前也有進行加熱殺菌，所以香氣跟風味會較為平穩, 品質也比較好控制。
Rice Polishing Ratio 精米歩合 60%
Alcohol Content 酒精濃度 16%
Sake Ratio 日本酒度 +1
Acidity 酸度 1.3
Amino Acid 胺基酸 /
Yeast 使用酵母 M-310
Koji Type 種麹 /
Sake Rice 原料米 100% Yamadanishiki 山田錦
