Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Zaku “Ho no Tomo”
Zaku “Ho no Tomo” Thumbnail

Zaku “Ho no Tomo”

Mie prefecture

$46.00 
$43.70 member price
- +
Sign in to save for later
$46.00
Email me when available
Sign in to save for later

True craft always shines

“Zaku” translates to “craft,” and expresses their value of continuing to craft honest, true sake together with customers in this ever-changing world. Brewed using a combination of locally grown Yamadanishiki and Ukonnishiki rice milled to 60%, the brewers ferment this brew in small batches for careful control. Bright lychee acidity on the nose and so fresh and clean in texture, it’s a food-friendly, simply divine sake.

Characteristics

Brand Zaku
Brewery Shimizu Seizaburo Shoten
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki,  Ukonnishiki
Yeast variety Association No. 1401
Alcohol 15.00%
RPR ? 60%
SMV ? 5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Zaku “Ho no Tomo” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Zaku “Ho no Tomo” - Mie prefecture

Zaku is made in Mie prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Orange

    Orange

  • Grapefruit

    Grapefruit

Recommended Pairing

  • Aperitif

    Aperitif

  • Meat

    Meat

  • Seafood

    Seafood

Shimizu Seizaburo Shoten

Shimizu Seizaburo Shoten was founded in 1869 near the Suzuka Mountains. The area was thriving with breweries but this is the last one left. Led by a toji who was born and raised in the area, the brewers choose to create their sake in a more natural way. They focus on small batch starters with all koji made by hand. They also put their sake through a much longer fermentation period than normal in order to achieve a more delicate and fragrant aroma. With 100% effort put into every batch, the brewers create wonderful sake with no regrets.

Learn more

Customer reviews