男山 立春朝搾り

About this sake

A junmai ginjo made by Otokoyama Co. in Hokkaido, with a polishing ratio of 55%. It is a nama genshu pressed on the morning of February 4, the first day of spring, with fermentation running through the night from the evening of Setsubun and finishing in the early morning. Unpasteurized and undiluted, it lets you enjoy both the fruit aroma normally tasted only at the brewery and the vivid flavor of a new sake. Born on the morning of the first day of spring, it carries the ceremonial meaning of celebrating the new season.

※ Compiled from public sources · may differ from the actual product

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