Using the finest sake rice, "Yamada Nishiki," polished to a 40% milling ratio, this sake is meticulously brewed through long-term fermentation at low temperatures. The brewing process is carried out during the coldest part of winter, using a technique called "fukuro-tsuri," where drops of sake naturally drip from hanging sake bags and are collected one by one into large bottles. The texture is fine and intricate, with umami that spreads across the palate and a rich aroma reminiscent of fruits.
Price information is only available in Japan.
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