Shidaizumi山田錦 ふねしぼり しだいずみ
Canon
In order to squeeze 100% Yamada-Nishiki mash in its best condition, the mash is squeezed in a tank (fune-shibori).
The process of placing the mash in individual sake bags and arranging them in a fune is very labor-intensive, and is usually used only for ginjo class sake.
This method is said to be used only for ginjo class sake, and this is used for regular sake, the strongest regular sake (laugh)!
The price is cheap, and I wondered if it was really good... and when I took a sip, it was mellower, softer, and more mellowly sweet than I had expected!
It was Gurren Lagann, pushing the limits of ordinary sake.
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