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Ref. 4535490350107

Weight: 1000g

This red sake is made from "Izayoi", an ancient black rice rich in polyphenols.

In stock

Product available in store : 28 rue du Dragon - 75006 PARIS


Shisui is 100% "Izayoi", a former black rice grown in Niigata Prefecture.
Here, the rice is not polished and the whole grain (including bran) is used, which recalls an older style of sake production. This method also preserves all essential nutrients intact and gives sake its bright purple colour, similar to that of red wine. 
Black rice is full of nutrient-rich polyphenols (glycoside) and antioxidants that help the body fight disease. 
The unique characteristics of this ancient wild rice offer elegance and deep length in the mouth. 


Le saké Shisui dans un verre à vin   

Le riz noir "Izayoi"

Serving suggestions : Outstanding in every respect, it matches exactly like a red wine. The natural tannins of sake go well with rich tomato sauces and hearty meat dishes.

Shiokawa Brewery

Built in 1912, Shiokawa Brewery is made of wood and earth, like traditional sake breweries. The Brewery has 25 refrigerated sake tanks, specially designed for the production of luxury sake. 
These tanks are used for the preparation of sake in winter and for its preservation in summer.
Taking advantage of Niigata's advantageous climate, the water used to prepare sake is semi-hard water from groundwater filtered by the sand of the Niigata dunes.
However, Shiokawa's know-how is not only a guarantee of tradition, but also opens up to the future of sake, always in search of new flavours, through ingredients from local farms, or by developing sake culture internationally.

Consume in moderation.
Alcohol should not be consumed by pregnant women.


Data sheet

Shiokawa Brewery
SEIMAIBUAI (amount of rice left after milling)
Niigata (Niigata)
Rice variety
Izayoi (complet)
Alcohol content
Bottle size
Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.

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