Pressed in a traditional wooden fune (kifune-shibori) and bottled without pasteurization or dilution, this junmai shiboritate namagenshu uses Shimane-grown Gohyakumangoku at 70% polishing. Dissolved carbonation from fresh pressing creates a subtle tingle on the palate, with vibrant, rice-forward flavor and a clean dry finish.
Pure rice sake with rich umami depth — the everyday staple of Japan.
No reviews yet. Be the first to review!
