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“Shiboribana” comes from the Japanese word “shiborippana,” meaning the very beginning of pressing sake. This slightly rich “nama” (unpasteurized sake) has a fruity aroma of strawberry and lychee. Fukunohana rice has a bit of protein, which gets broken down into amino acids, creating umami and richness in the sake. Take in the ginjo aromas by drinking this sake nouveau in a wine glass.
Harushika is made in
Imanishi Seibee Shoten’s brand Harushika receives its name from the moniker of a sake god that comes to reside in the area. In this story, the god rides into their prefecture on the animal they are most famous for—a deer! This deer motif is expressed in their labeling, gratitude and approach to sake. Established in 1884 with the philosophy “Polish the rice, polish the water, polish the skill and polish the heart,” they continue to make sake in line with their vision that is clean and clear in flavor.
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