마이자쿠라 준마이 긴죠 나마겐슈

Chiba-grown rice polished to 60% is pressed without filtration and bottled undiluted as a namagenshu, preserving the fresh, concentrated body of this Kujukuri coast junmai ginjo. Fermentation is conducted with music played in the moromi, a distinctive approach of this small Chiba brewery founded in 1893, yielding a full-flavored sake with a lively, crisp texture.