A seasonal shiboritate namagenshu junmai from Kojima Sohonten's Toko label, available from December through March as a fresh winter release. Shiboritate means freshly pressed, nama indicates no pasteurization, and genshu means undiluted, making this a vivid, high-impact expression of newly fermented sake. The combination of these three attributes delivers a raw, energetic character that is the antithesis of aged sake.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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