Miyabi no Tomo is using the Nakadori pressing, which excludes the first “Arabashiri” and last “Seme” part of the fermentation mash. Isolating the “heart” or “middle” of the press is widely viewedas the best of the best.

Zaku “Miyabi no Tomo – Nakadori” Junmai Daiginjo

Junmai Daiginjo / Shimizu Seizaburo Shoten,Mie

The experience:Pretty floral aroma with zippy acidity. Simultaneously luscious and light on its feet.

Process:Sokujo (fast brew!) ABV: 16%

Ingredients:50%polishedyamadanishiki

Storage:keep in a cool, dark place