Miyama Nishiki is collected drop by drop from suspended press bags into tobin bottles in this tobingakoi muroka genshu namazume from Nanyo Jozo in Saitama Prefecture. The extreme precision of this gravity-collection method yields the purest fraction of the moromi, preserving the tropical, pineapple-like aroma that makes Hanaabi one of the most sought-after sake brands in Japan.
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