Kokuryu Nizaemon

黒龍　仁左衛門
純米大吟醸
黒龍酒造（吉田、福井）

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 Nizaemon 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.

Brewed from the royal rice variety Yamadanishiki, this matured Junmai Daiginjo is fresh, crisp and tart with a bouquet of melon, green apple, lime, lime blossom and chamomile.
Floral, nutty, grassy and with a fresh spiciness, a pleasant, aromatic presence ensures a lively drinking experience, with a slight spiciness in the long, almost creamy finish.

shizuku recommends...
... a drinking temperature of cold (5-10°C)
... this drop as an aromatic aperitif or elegant accompaniment to food
... this matured high-end sake with meat (beef tataki) and cheese
... keeping it chilled once opened