Senkin Snowman Yukidaruma Nigori

This sake, a winter tradition every year, has improved in quality thanks to the new koji room and facilities. Expectations are high for this new sake. To achieve a silk-like drinking experience, the moromi (mash) was carefully stirred multiple times while being covered in it from head to toe. Furthermore, to attain the rich sweetness reminiscent of Japanese raw cane sugar (Washonbon), the balance between moromi saccharification and fermentation was meticulously managed at low temperatures, on par with sake for competition.