Origin: Tanabe Shuzo 田邊酒造, Fukui, Japan
Rice: Gohyaku Mangoku
A premium grade undiluted Junmai Ginjo, this sake is lush and full, settled and deep. The "Nakadori" method is used in the pressing stage, in which only the top quality portion is extracted, then bottled as a Genshu (undiluted sake). For the next three months, this Genshu is aged at a low temperature to bring out ample umami. Then, it is heated, to stop the enzymatic reaction, and finally shipped.