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which is why the method is called Agefune
The term 'Tarudare' refers to a traditional pressing method where the unfiltered mash is placed into perforated bags
a rice developed inhouse using strains from Kinmon nishiki
After being de-stemmed by hand
it is smooth and velvety with rounded texture
Oku-no-kami - Junmai Ginjo "Omachi" 720ml Ryoko which is why the methodTasting Note Mix aroma of exotic and dry fruits, through to the palate. Mild sweetness balanced with herbal notes. Umami and slight richness with a bittersweet finish. Food Pairing Suggestions Grilled Fish Mackerel, Kingfish Grilled Vegetable Asparagus, Zucchini, Mushroom Yakitori (Grilled Chicken skewer)
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