Ask anyone in Japan where the finest is rice grown and more often than not you’ll get one answer: Uonuma in southern Niigata prefecture.
Midorikawa Shuzo is located in the heart of rice country, right between the banks of the Uono River and the famous rice paddies of southern Uonuma. The small brewery makes elegant sake from the finest local rice and is blessed with an excellent well on site that pulls water from 50 meters underground. While remaining dry and clean their house style has a signature creaminess and body achieved from rigorous blending and aging of their sake, with even their simple junmai aged for at least one year at cold temperatures to allow it to settle into a definitive structure and medium-full body.
The toji Kozo Meguro has worked for Midorikawa since 1985 and has been brewmaster since 1996, bringing an experienced and steady hand to crafting elegant sake in the classic Niigata style.
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