Hoyo Manamusume Tokubetsu Junmaishu

Manamusume rice — a Miyagi variety prized for its ease of fermentation and clean finish — forms the backbone of this tokubetsu junmai. The sake is pressed without taking the last squeezings, and pasteurized with the same care given to competition-entry bottles, preserving the freshness of newly brewed sake. The result is a delicate, lively character that keeps the vitality of the original moromi.