Junmai Ginjo “Maruto Ishizue”
Hoping that our brewery’s traditions and skill will continue for future
generations, this sake has been brewed with our home-grown Hitogokochi rice
in the traditional kimoto method. In the spring, it is fresh, unfiltered,
unpasteurized sake. In the fall, it is called “akiagari,” which gains a
deeper, more robust flavor as it matures over the summer, with a softer
throat feel and a unique acidity. A beautiful sake in which rich and complex
flavors achieve perfect harmony.