Special A-district Yamada Nishiki from Hyogo is pressed by the tobin drip method for this junmai ginjo, where bags of moromi hang freely and only gravity-extracted sake is collected. Okutoshouji's three-person team in Ako handles this painstaking technique to capture the purest expression of the rice.
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まだレビューはありません。最初のレビューを投稿しましょう！
