• Prefecture: Aichi

• Rice & polishing: Yamada Nishiki, polished to 40%

• Style: Junmai Daiginjo, unpasteurised (namazake), early-summer seasonal release

• Food pairings: Sashimi, chilled tofu, grilled white fish, fresh fruit

• Taste: Light, sweet, fresh, rounded

• Alc.: 16%

This seasonal Junmai Daiginjo is matured unpasteurised for about three months before release. Compared with the freshly pressed sake, the flavour has developed and rounded out, yet it keeps a good measure of youthful freshness. Made from Yamada Nishiki polished to 40%, it is light and sweet in style, an easy and elegant match for delicate early-summer dishes. Serve well chilled, and keep it in the fridge, especially as the weather warms.

Unpasteurised — keep refrigerated.

About the brewery

Sekiya Jozo was founded in 1864 at Taguchi in Shitara Town, deep in the Okumikawa hills of Aichi. Its philosophy is wajo ryoshu, that good sake is made by people working in harmony, and it mechanises where that helps while keeping the decisive stages by hand. It also runs a premium brewhouse opened in 2004 and its own farming division growing rice for brewing.