Karen Coy, Junmai

Aumont Shuzo, formerly Ichishima

Junmai

The Ichishima family has been involved in sake making for more than 200 years since the shogun era. Currently well known for its sake museum that is open to the public and its employment of female sake makers. (See Wildflowers for replacement).

Alcohol

Seimaibui

Size & UPC

500/12pk - 844650010015

Producer

Aumont Shuzo, formerly Ichishima

Founded/Founder

circa 1790

Location

Suwacho 3-1-17, Shibata-shi, Niigata, 957-0055 Japan

Toji Master

Takeshi Tanaka Takeshi-san has been making sake for two decades.

Rice

Gohyaku-man-goku & other rice grown in Niigata

Water

Underground water from the Iide Mountains

Yeast, SMV, Acidity, Amino acids

Information not disclosed. -23, 2.9, 0.9

Serving temp

Chilled

Tasting note

Aromas of lychee, apple, strawberry. Complex, sweet with good acidity.

Food pairing

Aperitif. Light seafood dishes. Salad. Ceviche. Moderately spicy dishes.

Karen Coy, Junmai

Aumont Shuzo, formerly Ichishima

Junmai

Alcohol

10-11%

Seimaibui

Rice milled to 65%

Size & UPC

500/12pk - 844650010015

Producer

Aumont Shuzo, formerly Ichishima

Founded/Founder

circa 1790

Location

Suwacho 3-1-17, Shibata-shi, Niigata, 957-0055 Japan

Toji Master

Takeshi Tanaka Takeshi-san has been making sake for two decades.

Rice

Gohyaku-man-goku & other rice grown in Niigata

Water

Underground water from the Iide Mountains

Yeast, SMV, Acidity, Amino acids

Information not disclosed. -23, 2.9, 0.9

Serving temp

Chilled

Tasting note

Aromas of lychee, apple, strawberry. Complex, sweet with good acidity.

Food pairing

Aperitif. Light seafood dishes. Salad. Ceviche. Moderately spicy dishes.

Trade Product Materials