Junmai Daiginjo Tobintori Omachi Shizuku

“Omachi” rice, the granddaddy of brewer’s rice, is polished to 50% and then brewed with great care. This sake, made by squeezing the fermentation mash using a traditional method called “bag squeezing” and storing the naturally flowing drops in a glass bottle, is characterized by its delicate aroma and the rich and gentle taste peculiar to Omachi rice.