Special Select
Light-bodied and prettily balanced, “Bessen” drinks just as clean as a ginjo. Seitoku brings a lot of finesse to the futsushu category—traditional sakes for the ordinary working man or woman.
Seitoku Brewing Company
Gunma Prefecture
Seitoku’s virtuoso brewmaster, Yoshihiko Nishioka, trained under Chieko Kumagai at the National Research Institute of Brewing. His precise, understated style has elevated Seitoku to prominence both in Japan and abroad.
Technical Specifications
Classification: Futsushu
Rice variety: Rice grown in Japan
Yeast: Association No.901
Brewing method: Sokujo
70%
polishing ratio
15–16%
alcohol
1.0
acidity
+3.0
SMV
Serving recommendations
Quite enjoyable at 50–60 degrees, but at its delicious, most soothing best when warmed to between 100–120 degrees. Sublime with tempura.
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Seitoku “Daiginjo”
Seitoku “Junmai Ginjo”
