Needless to say they will not last. (Nama sakes are unpasturized and need to be refrigerated. They are meant to be consumed as early as possible.) With 16 generations of history, Tomita Brewery brews using old-school, traditional methods. They use locally grown indigenous Tamazakae rice polished to 60%, and are blessed with natural spring water from the nearby Ibuki mountains, which is perfect for brewing. Every step of the process is done by hand by 1 toji and 3 kurabito, or brewery workers. This is a seasonal sake only available in the winter immediately after fermentation completes. The sake is layered with abundant flavors and aromas. Fresh, bright and dry, it has notes of ripe tropical fruits, and a luscious smooth texture.
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