Trapeza
Unique technique blends new year’s release with the previous year’s sake to achieve a mature ginjo with deepened ripe fruit aroma. Light-bodied, nicely poised, easy to drink.
Seitoku Brewing Company
Gunma Prefecture
Seitoku’s virtuoso senior adviser, 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
15–16%
alcohol
1.2
acidity
+1.0
SMV
Serving recommendations
Seitoku’s palate-refreshing clarity and subdued aroma makes it an ideal choice for sashimi and sushi.
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