Pairing sushi with sake can be surprisingly difficult. Alcoholic beverages made from fruit have a good balance of sweetness, acidity, umami and bitterness from the outset, so they are more likely to cause a chemical reaction with the flavours of the ingredients and create new flavours, but historically, alcoholic beverages made from grains such as sake and shochu have been more commonly enjoyed with salty snacks than matched with different styles of cuisine, so the importance of achieving a good balance of flavours has not been emphasised.
Nowadays, there are many types of sake that go well with food, but it is still very difficult to match all the ingredients in a sushi dish with a single bottle of sake. Following the theory of pairing that says you should bring out the opposite taste of the ingredient, we thought it was important to bring out the umami and sweetness of the seafood and to successfully intergrate the fruit-like subtle bitterness of the sake in order to broaden the sense of deliciousness.

Another reason why I am particular about the fruit-like subtle bitterness in my sake is because bitterness is one of the key elements that makes sake a drink that people don't get tired of drinking. For example, it is said that eating bitter vegetables such as green bell peppers, Manganji peppers (the ‘King of Japanese Chili peppers’) and bitter melon is good for preventing ‘summer fatigue’ (a condition that occurs in the summer when the body is unable to cope with the heat). The bitterness of these ingredients is known as ‘positive bitterness’ and is something that the body needs. If sake has this kind of 'positive bitterness', it is less likely to make you feel drunk and tired.
Rather than just pursuing the ultimate ‘pairing’, we wanted to make a sake that would be a wonderful accompaniment with virtually any type of neta (toppings placed on the sushi rice), as well as wholeheartedly enjoyed without any thought or consideration, simply because it tastes delicious.

When paired with food, the sake brewed by Shimizu Seizaburo Shoten has the power to create new flavours. This sake is an assemblage (blending) that is designed to harness the underlying bitterness of the fruit, while at the same time enhancing the sweetness of the rice and harmonising it with the taste of the vinegared rice. Furthermore, regardless of the type of neta (sushi topping), it is able to capture the unique characteristics of each ingredient and enhance its inherent flavour, creating a harmonious balance in the mouth. Also, the taste of the sake changes as you eat the sushi, following the changes in flavour from the first sip to the middle and then to the aftertaste, and this helps to prolong the impression of how delicious the sushi was in your mouth. While aiming for the ultimate in deliciousness, the sake also has a pure flavour that is not overwrought. Our hope is that as many people as possible will experience the generous, gentle and easy-drinking nature of this sake. The well-balanced acidity enhances the freshness of the flavour, as well as spreads the umami-rich taste widely across the palate.
And yet, the bitterness also gives it a crisp, sharp impression. The vibrancy and fluidity of the flavour makes it a perfect accompaniment to sushi.