This competition-grade junmai daiginjo from Kanbai Syuzo in Miyagi is produced using fukurozuri, the traditional bag-pressing method in which the mash is hung in cloth bags and allowed to drip freely under gravity, yielding only the clearest and most delicate portion of the sake. The tobindori designation indicates it is drawn directly from the drip collection vessel, representing the pinnacle of the brewery's craft.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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