Kokuryu Hachijuhachigo

Tobin-dori (also known as shizuku-dori or shizuku pressing) is the most extravagant pressing method and demonstrates the true craft skills of every master brewer.  
The fermented mash is hung in cotton bags so that the sake can drain gently and carefully into 18-liter glass bottles (tobin) by its own gravity and natural dripping.
This method is very time-consuming, the yield is very low, the result in the glass all the more impressive: refined, silky smooth in texture and extremely delicate in aroma.

The Kokuryu Hachijuhachigo is also produced exclusively and in very small batches year after year.
shizuku is proud to make this work of art available to you in a few limited bottles and to make this drinking experience possible for you. A Japanese rarity.

Tangy and floral at the same time, this Daiginjo is fresh on the nose and soft on the palate. Aromas of cherry blossom, meadow flowers, almond milk but also bitter almond mingle silky smoothly with tart notes such as nutmeg, thyme or pepper, walnut, apricot, pear, apple and even mango.
Very lively, with a pleasant acidity and a high viscosity, an absolute high-end sake that lingers long on the palate and in the memory.

shizuku recommends...
... a drinking temperature of cold (5-10°C)
... to enjoy this high-end sake pure
... or pour it as a delicate aperitif or after a meal
... keeping it chilled once opened