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A good example of unpasteurized sake. It’s squeezed in spring, then aged in cold temperatures till fall settles, when it is bottled precisely on time to keep the freshness. The unique flavor brings a bright acidity to play, which mixes well with the rejuvenating aftertaste. Pairs well with Chinese food and Teriyaki dishes.
Gasanryu is made in
Shindo has been brewing a local but famous brand “Fukutsuru” for the last 10 generations. This new brand “Gasanryu” was invented from an idea of going back to the original. They rebuilt the entire process to make truly authentic sake for sake lovers by taking harvest of rice to brewing all in-house. “Gasanryu” is limited in availability, most of them are only consumed locally.
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