Azumatsuru - Taku City, Saga, Japan

Polished to 60%. Brewed in the Kimoto method - the historical brewing process that includes mashing the rice by hand instead of newfangled brewing trickery. Kimoto (and its closely related technique yamahai) enable the production of unique characteristics in sake that modern methods can’t quite replicate, including both greater breadth and weight, while maintaining purity and elegance.

Azumatsuru, founded at the end of the Edo period in 1830, is surrounded by the mountains toward the southwest of Japan near Fukuoka.