Iwashimizu Niwaringo is blended with approximately 20% apple juice and pressed using the funashibori tank method, with the arabashiri first-run portion captured in its raw unpasteurized state. The arabashiri fraction is the initial free-flow from pressing, carrying the most robust and lively flavors before the mash is fully compressed. The restrained apple proportion complements rather than dominates the sake's base character, adding a bright acidity and gentle fruit note to the raw, unfiltered foundation.
Price information is only available in Japan.
No reviews yet. Be the first to review!
