A dry-style junmai with solid acidity but delicate earthiness. A full-bodied sake with a soft warm finish. Hard pressed using local rocks placed on a matai pressing board after the initial drip press, giving more rice influence during maturation. Best enjoyed cold or at room temperature but the full bodied nature means it can be lightly warmed.

New Zealand’s first and only sake brewery, Zenkuro Sake is based in Queenstown. They produce a ginjo and junmai style of sake using only the finest polished sake rice and water sourced from the Southern Alps. The purity of their ingredients creates a fine sake, best enjoyed chilled as a healthy accompaniment to any meal. Head brewer David Joll is a certified ‘Advanced Sake Professional’, producing a quality sake, of which Zenkuro is immensely proud.

Food Pairing: Less aromatic than the drip pressed Shizuku, making it ideal for pairing with smoked cheese, dried meats, beef, lamb and their accompanying sauces, or tuna, or with a rich paella or risotto rice based dish. Rice polishing rate: 60%