Trapeza—Cask Release
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.
Prefecture
Gunma Prefecture
Region
Kanto
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: Junmai Ginjo
Rice variety: 500 Mangoku
Yeast: Association No.1801, Gunma G2
Brewing method: Sokujo
50%
polishing ratio
17%
alcohol
1.4
acidity
+1.0
SMV
Serving recommendations
Seitoku’s vivid flavor impact intensifies the briny flavors of scallops, mirugai, abalone and other mollusks, including squid.
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