치쿠마니시키 활성 준마이 나마겐슈 「시봇타만마」

Shibottamanma (搾ったまんま), meaning just as it was pressed, is an unfiltered, unpasteurized junmai genshu from Chikumanishiki Shuzo in Nagano's Saku basin, brewed at 700 meters elevation with mineral-rich well water from the Japanese Alps. Using Nagano-grown rice polished to 65%, this lively active nigori captures the raw energy of freshly fermented sake.