Tomitsuru Arabashiri Namagenshu uses Nippon Bare (日本晴) rice polished to 70%, released as the free-flowing first portion of the press , arabashiri , unpasteurized at full genshu strength. From Aichi Shuzo in Aishō-cho, Shiga (founded 1869), this tiny ~1,000-liter/year operation near Lake Biwa captures the vibrant, wild energy of first-run sake in its most natural form.
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