秋鹿 雫酒 纯米大吟酿 山田锦 45%精米

This Junmai Daiginjo undergoes shizuku (drop) pressing, the same gravity-only bag-hanging technique as the Okushikanosuke line, using Yamada Nishiki polished to 45%, approaching the extreme end of the daiginjo spectrum. Akishika grows its own Yamada Nishiki organically in Nose, Osaka, and the 45-percent polish ratio signals significant investment of rice to produce each bottle of this rarefied expression. The free-run liquid collected through the bag avoids any mechanical pressure, resulting in a delicate, transparent sake that still carries the hallmark Akishika depth.