Product Description
This is a rare *Junmai Daiginjo* sake made without the addition of cultured yeast. While this natural brewing method demands significant time, effort, and technical skill, *Toji* (Master Brewer) Philip Harper explains that "brewing naturally adds depth to the *umami*." Unlike standard sake, which is pressed by machine, this *Shizuku-zake* (drip-collected sake) is produced using the *fukuro-tsuri* (bag-hanging) method; the sake is obtained by collecting individual drops of liquid as they naturally drip from suspended cloth bags. It is a precious sake that requires painstaking effort to produce. Because no external pressure is applied and the liquid remains untouched by human hands, the resulting aroma and flavor are exceptionally elegant and pure. Such sake is frequently entered into industry competitions, meaning very little of it reaches the commercial market.
Rice: Yamada Nishiki
Rice Polishing: 50%
Alcohol Content: 16%
