마쓰오 니시키 준마이 후나쿠치시보리 나마초조슈

This junmai is pressed by the traditional funaguchi-shibori (tank-mouth pressing) method, collecting the freshest run of sake directly from the press head, then stored raw (namachozoshu) until shipment. Using 100% contract-grown Yamae Nishiki rice from the Togakushi and Shinano region of northern Nagano, it carries a clean, lightly fruity character with restrained acidity and a refreshing finish.