Meikyoushisui Daiginjo Tobinkakoi

The Tobinkakoi designation identifies sake pressed using the shizuku (drip) method: the moromi mash is suspended in cloth bags and the sake drips by gravity alone, with no mechanical pressing applied, yielding only the most delicate, aromatic fraction of the fermentation. Oosawa Shuzo collects this free-run liquid in small tobin (18-liter glass carboys), which are then sealed individually and stored, a labor-intensive process reserved for the brewery's highest-tier daiginjo production. The result carries exceptional aromatic intensity and a silky, featherlight texture unattainable through conventional pressing. At the Saku City kura, fed by Nagano's high-altitude snowmelt and cool mountain air, this Tobinkakoi Daiginjo represents Meikyoushisui's most uncompromising statement of craft.