Volume: 720ml

“Setchu-maizo (雪中埋蔵)” is a famous and unique way of manufacturing sake. Freshly squeezed Junmai Ginjo sake brewed with 100% Miyama Nishiki, which is hand-salted by a local farmer, is bottled as it is fresh. It is then buried under the snow to mature for 90 days to achieve fine and well-rounded taste.