Toyonoaki “Hatsushibori”

This seasonal “Hatsushibori” uses the traditional way of separating the sake from the fermentation mash using a wooden press called “kifune.” It is a labor-intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sautéed in butter.