SUZUKAGAWA ROKU

　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. 　Soft sweetness is balanced finely with pleasing savoury notes, underpinned by a youthful energy. This is a dignified Junmai Daiginjo sake with a gentle, rounded aroma and a clean yet mouth-coating flavour profile.