Shukon Ginjo (1.8 L)

Tedorigawa brewery sits in Ishikawa Prefecture, where the Tedori River supplies soft, mineral-light water critical to ginjo production. The brewery's Shukon expression uses rice polished to 60% (ginjo threshold), a precision that demands extended fermentation control to extract delicate aromatics without astringency.

The 60% seimaibuai exposes the starch core where fermentation produces cleaner, more volatile esters. Tedorigawa's house yeast and temperature management during the koji and moromi stages emphasize restraint—allowing subtle floral and citrus compounds to emerge without heavy amino-acid development. This is ginjo discipline: what remains after polishing matters less than what the brewer chooses to amplify.

Shukon (literally 'sake spirit') reflects the brewery's commitment to traditional Ishikawa sake culture, where water purity and rice selection have defined regional identity for centuries. The 1.8 L format suits both daily appreciation and formal service.