Hatsushibori marks this as the opening press of the new sake season, bottled as an origarami namagenshu from the 50% junmai daiginjo mash. Fine lees in suspension, no filtration, and no pasteurization preserve the vibrant, seasonal character of a first pressing.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
No reviews yet. Be the first to review!
