Tsuchida Hatsushibori Ichi

There is a drama in Hatsubori. The first preparation of the sake brewing, the tsubori, must reach the rising of lactic acid bacteria and yeast from once cleaned. You may be in a variety of accidents and unexpected situations. The moment when the sake of Hatsubori comes out of the squeezed machine is a moment of excitement and relief that can not be said. In order to share that excitement with you, freshly squeezed and trapped freshness. Now, it is one that you can drink and enjoy the delicious seasonal taste. To enjoy freshly squeezed freshness, it is best to cool it in the refrigerator. In addition, even if you ripen in the refrigerator for about 2-3 weeks, the sake will calm down and will change again.