长门峡 特别纯米 荒走

Arabashiri, the freely-run first portion of pressing, is captured here from Yamada Nishiki milled to 60% at Okazaki Brewing in Hagi, Yamaguchi. The brewery draws on soft underground water from the Abu River and an emphasis on careful koji-making to produce a tokubetsu junmai with pronounced umami and a sharp, clean finish.