아키시카 초가라구치 후나시보리지카구미 준마이 긴죠 나마겐슈

Akishika Shuzo, founded in 1886 in the mountains of Nose, Osaka, grows its own rice on 25 hectares of organic farmland using pesticide-free methods, and presses this junmai ginjo namagenshu directly from the funashibori boat press without charcoal filtration. The chokarakuchi (super dry) profile is defined by a sake meter value well above average, pronounced acidity reaching around 2.6, and undiluted genshu strength, producing a bracing, layered dryness balanced by fruit undertones.