Nousaku - Tin Katakuchi Gold Ginfubuki This seasonal “Hatsushibori” uses the

This seasonal “Hatsushibori” uses the traditional way of separating the sake from the fermentation mash using a wooden press called “kifune

Honda Shoten followed this advice and uses Yamadanishiki rice sourced directly from local farmers to craft this luxurious sake

that leave you feeling zesty

On the nose is a restorative herbal aroma that’s not found in most sake

mushrooms and meats would be a great pairings

Nousaku - Tin Katakuchi Gold Ginfubuki This seasonal “Hatsushibori” uses theNousaku is a craft metal maker from Toyama prefecture. Each piece is handmade with tin and gold leaf decorating the interior, a traditional craft with ties to Takaoka, Toyama. The artistry and gold bring a new level of grace to your sake experience. For decanting only cold or slightly warmed sake as the leafing has high thermal conductivity. Be sure to only wash by hand to protect the leafings integrity.