When new sake flows from the press, it still contains carbon dioxide produced during fermentation. We lucky people who work in breweries can taste new sake with that extra little zing from the fizz, but the gas escapes from the moment the liquid touches the air.
We set out to bottle that moment for our customers, bottling by hand directly from the press, then sealing the bottle within seconds. With a combination of crisp freshness and surging flavour, the "Untouched" series make superb aperitifs.
- Junmai ginjo (unpasteurised, undiluted, unfiltered)
- Domestic availability
- Limited editions bottled to order during the brewing season (December to April)
- Rice, rice koji
- Various by version (Omachi, Gohyakumangoku, Iwai etc)
- Rice polishing ratio
Sizes and prices
Revised on Oct.01,2016