긴콘 캇세이 니고리자케

Unpasteurized and naturally active, this nigorizake from a Tokyo brewery in Higashi-Murayama is made with Fuji mountain subterranean water drawn from a 150-meter deep well, with yeast still alive in the bottle. Bottled at 15-16% ABV with a sake meter value of -2, it reflects the brewery's tradition of hand-crafted, small-batch production using bottle storage to maintain freshness.