SCYFOOD > Sake Hanagaki Chotokusendaiginjo Contact Customer Service ENQUIRY The brewery's master brewer, who has inherited Noto-style techniques, challenged the possibilities of "No. 14 yeast. Only the "Nakakumi" (middle distillation) is extracted using the traditional pressing method called tanzakushi (pressing in the tank). It has a deep and subdued ginjo aroma, and a clear and gentle taste.
