Daisekkei “Funabazume”

Freshness is the focus of this product, and “funabazume” refers to immediately bottling after small-batch pressing. Because it forgoes heat treatment, dilution or further fining, the sake has a natural effervescence from the fermentation, and bursts with green grapes and lychee notes. Miyazawa Farm, run by a local, young, inquisitive team, produces the Hitogokochi rice used. A wine or even a coupe glass will showcase the liveliness of this sake nicely.