Sousiborimurokahonnama Junmai Gowarikouji

Sousiborimurokahonnama Junmai Gowarikouji from Inoue Shuzo is pressed using the traditional fune tank-press method, in which cloth bags of mash are stacked in a rectangular trough and pressed with a weighted lid, yielding a sake with more body than bag-drip but more finesse than mechanical pressing. The 50% koji rice ratio generates a richly enzymatic fermentation, contributing significant umami and structural depth. Muroka unfiltered and honnama unpasteurized treatment present the sake in its most natural, vigorous state.