Junmai Daiginjo, 'Miyabi no Tomo - Nakadori' Zaku

Brewery:  Shimizu Seizaburo Shoten  • Prefecture: Mie •  Rice: Yamada Nishiki polished to 50% • ABV: 16% 

• Using just the prime “Nakadori” pressing – the middle of the press. Excluding the first “Arabashiri” and the last “Seme”, which are the first and last parts of the fermentation mash (“Moromi”) when it is pressed
• Honeysuckle and pear, moving into flavors of crisp apples and a quick, clean finish
• Pairs well with Caprese of water buffalo mozzarella, Dover sole with dill and lemon

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