Iwashimizu Niwaringo is blended with approximately 20% apple juice and pressed using the funashibori tank method, with the arabashiri first-run portion captured in its raw unpasteurized state. The arabashiri fraction is the initial free-flow from pressing, carrying the most robust and lively flavors before the mash is fully compressed. The restrained apple proportion complements rather than dominates the sake's base character, adding a bright acidity and gentle fruit note to the raw, unfiltered foundation.
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