Echigonokuramoto Chibitagawa Tokujun

Tokubetsu Junmai from Gohyakumangoku rice at 58% polish, crafted at Yoyogiku Jozo using self-harvested rice and Chibitagawa spring water from Joetsu, Niigata. The traditional fune pressing method yields a flavor profile with solid rice umami, sharp acidity, and the brewery's characteristic full-bodied dry character.