• Prefecture: Hiroshima

• Rice & polishing: Hattan No. 35, polished to 60%

• Style: Kimoto Junmai Ginjo

• Food pairings: Pickles, cheese, fried chicken, vegetable tempura

• Taste: Umami-rich, tangy, layered, savoury

• Alc.: 15.5%

Shuchuzaishin Daidai is a Junmai Ginjo brewed by the time-consuming traditional kimoto method, using Hattan No. 35 rice polished to 60% and Association No. 7 yeast. It shows a pleasing balance of umami and pronounced acidity, and its appeal lies in how the flavour shifts with temperature. Best enjoyed chilled, it also works when warmed, making it suitable for a wide range of occasions. Its complex kimoto character pairs especially well with fermented foods such as pickles and cheese.

About the brewery

Kamotsuru brews in Saijo, Higashihiroshima, the brewing quarter defined by its chimneys and white-walled kura; the Kamotsuru name was given to the sake in 1873. The house works with Hiroshima toji technique, local sake rice and Saijo's water, aiming at umami-rich sake that sits alongside a broad range of food. Its best-known bottling is the Tokusei Gold Daiginjo, with gold leaf in the bottle.

「酒中在心｜しゅ・ちゅう・ざい・しん」手間暇のかかった「生もと造り」のお酒。ほどよい旨味と酸味のバランスが心地よく、冷温からぬる燗まで幅広く寄り添います。温度帯による味わいの変化が魅力の純米吟醸酒です。協会7号酵母を使用して、伝統の「生もと造り」で醸しました。酸のある、冷やで楽しむお酒です。