じゅんちょる
Risshun Asashimusubori" is a celebratory sake suitable for the day of Risshun, the joyous celebration of spring. The brewing process is sometimes said to be "more difficult than daiginjo" because the quality of the rice and the climate changes each year, and the sake must be perfectly controlled and delicately adjusted before it is pressed on Risshun Day. The brewing process is sometimes said to be "more difficult than daiginjo." It is from this difficult sake brewing process that "Risshun Asa Shibori" is born, which requires the skill of the toji.
The freshly pressed sake is delivered to the customer as soon as possible after being purified at a shrine to pray for good health, family safety, and business prosperity for all those involved with the sake. Let's celebrate the fresh spring with freshly brewed sake.
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