PREFECTURE: EHIME
CATEGORY: TOKUBETSU
RICE VARIETY: MATSUYAMA MII
RICE MILLING RATIO: 60%
"Tokubetsu" translates literally to special. It is an official designation used when a brewery goes beyond their standard brewing practices. To carry this moniker, the sake must meet at least one special condition: a rice polishing ratio of 60% or lower (reaching Ginjo standards), the use of 100% certified premium sake rice, or a distinct, declared brewing technique Founded in 1877 in Saijo City, Ehime, Seiryo Shuzo operates under a highly dedicated and immersive winter tradition where four or five brewers spend the entire winter living together at the brewery to craft their annual sake. Seiryo Shuzo is located in Saijo, known locally as the "Capital of Water," and utilizes the region's famous, pristine "Uchinuki" underground spring water fed by Mt. Ishizuchi. The brewery designs its sake to be a supporting role in a meal, ensuring the flavors are gentle and non-fatiguing to enhance, rather than overpower, food
CATEGORY: TOKUBETSU
RICE VARIETY: MATSUYAMA MII
RICE MILLING RATIO: 60%
"Tokubetsu" translates literally to special. It is an official designation used when a brewery goes beyond their standard brewing practices. To carry this moniker, the sake must meet at least one special condition: a rice polishing ratio of 60% or lower (reaching Ginjo standards), the use of 100% certified premium sake rice, or a distinct, declared brewing technique Founded in 1877 in Saijo City, Ehime, Seiryo Shuzo operates under a highly dedicated and immersive winter tradition where four or five brewers spend the entire winter living together at the brewery to craft their annual sake. Seiryo Shuzo is located in Saijo, known locally as the "Capital of Water," and utilizes the region's famous, pristine "Uchinuki" underground spring water fed by Mt. Ishizuchi. The brewery designs its sake to be a supporting role in a meal, ensuring the flavors are gentle and non-fatiguing to enhance, rather than overpower, food
