The eleventh stage (daijuichidan) of Enoki Shuzo's Shibori Hanahato Tokubetsu Junmai pressing series captures a specific moment in the gradual release of flavor compounds at this 1899-founded brewery on Kurahashijima Island, Hiroshima. Bottled unfiltered and unpasteurized, it delivers the raw, vibrant quality of hand-pressed sake shaped entirely by the island's extraordinarily soft nansui water.
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