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They are able to distill this to make kasutori shochu
West Pawlett
is a sake that harkens the meditative quality of the gem – gentle
harvested only once a year in the spring
Yuki No Bosha "Cabin In The Snow" Junmai Ginjo Sake (BTL 720ml) Miya Rustic Dot Ramen Bowl They are able to distillAs Takahashi san, the toji of Saiya Brewery, gains more experience he says he takes an increasingly hands off approach. In addition to creating sakes that are muroka genshus, he also uses a house yeast that has been kept at the brewery for over 30 years. This yeast is robust, and he discovered that he did not need to stir the moromi (main mash) as much and had reduced stirring over the years, until he completely stopped in mid 90s. He keeps his mash
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