Hanazakari Tokubetsu Junmai Arabashiri captures the 'rough rush' of the season's first free-run juice, collected before any pressure is applied to the pressed mash, at Hanamori Shuzo's Yaotsu, Gifu, brewery. This bold, untamed portion of the pressing is typically more aromatic and less refined than the middle cut, reflecting the energy of the freshly fermented moromi. Given that Hanamori Shuzo uses Japan's only surviving manually operated press, the arabashiri is collected with particular care, preserving its lively character.
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