This Daiginjo Sara Tobingakoi from Kuramitsu is pressed in the tobin method, where the moromi is suspended in cloth bags and the sake drips freely into one-to casks without mechanical pressure. It is made with Yamada Nishiki, Ono River subterranean water, and the brewery's aromatic high-ester yeast, representing the pinnacle of Kuramitsu's award-winning Sara line.
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