Freshness is the focus of this product, and “funabazume” refers to immediately bottling after small-batch pressing. Because it forgoes heat treatment, dilution or further fining, the sake has a natural effervescence from the fermentation, and bursts with green grapes and lychee notes. Miyazawa Farm, run by a local, young, inquisitive team, produces the Hitogokochi rice used. A wine or even a coupe glass will showcase the liveliness of this sake nicely.
|Brewery||Daisekkei Brewing Company|
|Subcategory||Muroka, Nama, Genshu|
|Taste Profile||Rich & Dry|
|Yeast variety||Association No. 9 (Kumamoto Yeast)|
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