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This is a new Junmai Ginjo-Unfiltered Nama-shu, a series of sake produced in small quantities and limited to special dealers. A pasteurizer is used to pasteurize and cool the sake after bottling, maintaining the freshness of the raw sake even though it is pasteurized. It is a bottle that fully demonstrates the charm of Teisho, which is "spicy yet delicious, fragrant yet calm. The rice used is Sai-no-Kizuna, a local rice from Saitama Prefecture, polished to 60%, and fermented slowly in a low-temperature zone to achieve a dry, yet flavorful taste. This carefully crafted, inexpensive sake is an excellent performer. It is an excellent performer.
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