Uwazumi refers to the clear liquid that naturally rises to the top of the fermenting mash, and Endo Shuzojo's Keiryu Uwazumi draws from this portion alone for exceptional clarity and delicacy without any mechanical pressing. Produced with Shinshu mountain spring water in Suzaka, Nagano, by a brewery founded in 1864, it offers a naturally clarified elegance that mechanical filtration cannot replicate.
Price information is only available in Japan.
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