Aroma (less-more): ★★☆☆☆
Complexity/Body (light-full):★★★★★
Sweetness (sweet-dry):★★★☆☆
Texture (soft-hard)★★★★☆
After-flavor (short-long):★★★☆☆
Finish/Kire (short-long):★★☆☆☆
Brewery: Fukui Yahei Shoten
Location: Shiga
Category: Tokubetsu Junmai
Sub: Tomizu Jikomi
Rice: Ginfubuki
Polishing Ratio: 60%
Alcohol: 15%
Yeast: N/A
SMV: -4.0Acidity: 2.0
Amino Acid: N/A
The Tomizu-shikomi (10-parts water method) is a historical brewing technique from the Edo period (1603–1868) revived by the brewery. Unlike modern methods that use about 12-13 parts water per 10 parts rice, Tomizu uses exactly a 1:1 ratio. This results in an incredibly dense, concentrated flavor profile. While the SMV indicates a "sweet" profile (-4.0), the high acidity (2.0) creates a clean, sophisticated finish that pairs exceptionally well with rich dishes like roasted meats or aged cheeses.
