Urban Sake Product Directory
Toyonoaki “Hatsushibori”

Toyonoaki “Hatsushibori”

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Description

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…

Urakasumi “Shiboritate”Urakasumi “Shiboritate”Kinoene “Junmai Ginjo” HatsushiboriKinoene “Junmai Ginjo” Hatsushibori