Okuharima Junmai Daiginjo Shizuku Namagenshu

Made using the fukuro shibori method, in which the mash is hung in cloth bags and allowed to drip freely under gravity alone, this junmai daiginjo shows a smoother, more delicate texture than pressing typically produces. Expect notes of vanilla, banana and ripe melon alongside a dense, umami driven character rather than high toned floral fruit. The finish is long, creamy and smooth with a sturdy, rice forward depth.