SUZUKAGAWA ŌKA

　This sake is made by hanging the fermented sake mash (moromi) in a cloth bag, and carefully collecting the juice which drips freely under gravity, without any pressing. The Yamada Nishiki rice is polished away so that only 40% of the grain remains and is brewed slowly at a low temperature. The result is a brew that takes time and effort to perfect. 　The jewel-like, elegant taste and crisp, clean finish are balanced to perfection, leaving a lasting impression. With its sumptuous aromas and a superlative richness of flavour, it stands at the pinnacle of Daiginjo sake.