純⽶⾟⼝ 超 直汲⽣

Jozan is produced in Fukui Prefecture, a coastal region where mountain snowmelt and seafood-rich terrain have shaped a dry, food-forward sake tradition for centuries. The name 'Chou Jikagumi' designates sake drawn directly from the pressing tank, bottled without filtration or dilution immediately at the source, preserving the raw, vibrant character of the freshly pressed liquid. Being a nama (unpasteurized) junmai, it retains the lively enzymatic activity and bright acidity that heat treatment would diminish. The 'cho karakuchi' (ultra-dry) designation signals a strongly negative sake meter value, producing a bone-dry finish that cuts cleanly against rich, fatty, or umami-laden dishes.