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The centrifuge system is a revolutionary method that separates sake and lees from moromi with a centrifugal force of 3000 revolutions per minute. Because no pressure is applied during squeezing, it produces a natural, top-quality sake like Shizukuzake.
Food Pairings: Sashimi, grilled sweetfish (ayu), cabbage rolls
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 35%
ABV: 16%
Size: 720ml
The centrifuge system is a revolutionary method that separates sake and lees from moromi with a centrifugal force of 3000 revolutions per minute. Because no pressure is applied during squeezing, it produces a natural, top-quality sake like Shizukuzake.
Food Pairings: Sashimi, grilled sweetfish (ayu), cabbage rolls
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 35%
ABV: 16%
Size: 720ml