A namagenshu shiboritate from Shimaoka Shuzo in Ota, Gunma, polished to 60% and released fresh at pressing. While the brewery's core lineup relies almost exclusively on yamahai fermentation and extended tank aging, this seasonal release is made by the sokujomoto (rapid) method, offering a melon-like aroma, fresh acidity, and a high-alcohol directness at 18% typical of uncut, unpasteurized first pressings.
Price information is only available in Japan.
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