Another Special Sake Only Available in Winter Brewery Season

The taste of sake is not defined by only rice and water. Methods, skill, and technology which brewers take are also very important to refine its quality and differentiate the taste.

Specially produced sake usually have what’s special in its name. It’s a little deep agenda; however, it also helps you to understand the brewing method of Sake more.

“Jikagumi” is the topic for this article.

Winter is the most exciting season in the Sake world. There are various types of freshly produced sake nouveau. As you may know, unpasteurized Sake is unpasteurized and unfiltered very fresh sake. However, there is a further unprocessed super natural and fresh type of Sake. Usually, those Sake has this word in its name.

“Jikagumi”（直汲み）or “Funazake（ふな酒）”