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The brewers like to release this nigori in February
made from the then new
This method was revived by brewers in Nara in 1999 and is now used at select breweries
This sake is made using rice
“Shiboritate” translates to “freshly squeezed
Urakasumi - Junmai Size:720 ml The brewers like to releaseThis is a sake with some complexity that shines both warm and chilled. Its brewed using premium quality, locally produced Manamusume rice, which is then fermented at low temperatures. This, in combination with use of in house yeast, makes for balanced flavor and enhanced umami. Serve chilled to experience a refreshing acidity, or warm it up to really bring forth the gentle sweetness. When warm, this sake really goes down smooth.
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