Horaitsuru Junmai Ginjo Teshibori is hand-pressed by Harahonten in Hiroshima, where the toji-owner gently squeezes the sake bags by hand to extract the finest portion of the fermented mash. Using Hattannishiki rice polished to 60% and Hiroshima ginjo yeast with the region's soft water, it achieves a delicate, layered flavor with restrained fragrance and a clean, smooth finish. This artisan pressing method represents the pinnacle of the brewery's hands-on production philosophy.
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