Shukon Ginjo (720 ml)

Tedorigawa Shukon Ginjo originates from Kamioka, a subregion of Akita Prefecture in Japan's northeast, where soft water from the Yodo River system feeds the brewery's production. The terroir here is characterized by cold winters and mineral-light groundwater—conditions that historically shaped Akita's sake tradition toward precision and restraint.

This ginjo expression follows classical ginjo protocol: rice polished to 60% (seimaibuai), leaving only the starch-rich core. Tedorigawa employs koji cultivation and temperature-controlled fermentation to develop the delicate ester profile typical of the style.

The brewery's house yeast strain and soft-water base produce a sake with pronounced aromatic clarity rather than umami depth.

The name Shukon (酒魂—"spirit of sake") signals the brewer's commitment to foundational ginjo aesthetics: floral volatility, clean fermentation, and mineral undertone from Kamioka's water chemistry. This is a textbook northern Akita ginjo—designed for precision tasting rather than food-centric pairing.

Drink fresh; optimal within 1–2 years of release.