아자쿠라 후쿠로쓰리 다이긴죠 무로카 원주

Pressed entirely by fukurozuri, where cloth bags of moromi hang freely and only gravity-drawn drops are collected without any mechanical pressure, this Daiginjo from Azakura Shuzo in Akita achieves a purity that conventional pressing cannot match. Yamada Nishiki polished to 40%, left muroka (unfiltered) and genshu (undiluted), retains its full aromatic and structural power. The nose offers ripe melon, white peach, fig, and a creamy lactic note. The palate is bold and layered, with earthy umami, structured acidity, and a long finish that reveals new dimensions as the sake slowly warms in the glass.