Shiboritate namagenshu from Uehara Shuzo, pressed using the kioke tenbin wooden-vat balance method shortly after fermentation. Bottled fresh without pasteurization or dilution, it captures the vivid, direct character of new-season sake from a brewery in Shiga known for traditional yamahai brewing and house-cultivated wild yeast.
Fruity and clean — the perfect entry point into premium sake.
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