Seitoku is known for its graceful, refined ginjo with enticing notes of lychee. This genshu version, at 17% alcohol, is more potent, but maintains the clarity and balance of its lighter cousin.
Seitoku Brewing Company
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.
Classification: Junmai Ginjo
Rice variety: 500 Mangoku
Yeast: Association No.1801, No.901
Brewing method: Sokujo
Seitoku’s vivid flavor impact intensifies the briny flavors of scallops, mirugai, abalone and other mollusks, including squid.