Hideyoshi 특별 준마이 나마자케 후쿠로쓰리

Yamada Nishiki polished to 60% is pressed by fukurotsuri, letting the sake drip freely from suspended cloth bags without applied pressure, then bottled raw as namazake at Suzuki Brewing in Akita. The fukurotsuri method captures only the purest, most delicate fraction of the ferment.