다이긴죠 후쿠로즈리 도빈가코이 스이쇼

Daiginjo Fukurotsuri Dobingakoi Suisho from Kisuki Shuzo in Shimane is produced using the fukurotsuri method, in which the fermented mash is placed in fabric bags and suspended to allow the sake to drip out under gravity alone without pressing. This labor-intensive technique extracts only the clearest, most delicate portion of the sake and avoids any pressing pressure that might introduce off-notes or bitterness. The Suisho name captures the visual clarity and refined elegance of this daiginjo, which represents the brewery's most prestigious and painstaking production method.