The Tsurushi label refers to the traditional method of hanging pressed sake bags and collecting only the drips, which are then stored raw (nama) until shipment as a namachozoshu. Aizu-grown Gohyakumangoku and the brewery's careful hand-farming produce an elegant, fragrant expression with a gentle umami and soft ginjo character.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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