Our raw materials are water and rice, gifts of nature. Each year, we begin the brewing season with a unique set of circumstances to master, so the beginning of the season sees our brewers fine-tuning their labours to match the new conditions.
We put their skills to the test by shipping the very first batch of the season as Shiboritate - hard on our brewers' nerves but easy on the customer's palate and wallet. We hit the ground running to open the season with this painstakingly made, very reasonably priced sake fresh from the press; full, fresh and tangy, and eagerly awaited by local customers.
- Domestic availability
- Late November to when we sell out
- Rice, rice koji, brewer's alcohol
- Koji; Gohyakumangoku (Kyoto), Nihonbare (Kyoto, Shiga), other table rice strains (Kyoto)
- Rice polishing ratio
Sizes and prices
Revised on Oct.01,2016