Bansho

Bansho is the flagship brand of Yoshidaya, employing the traditional "hanegi-shibori" (lever pressing) method that survives in only a handful of locations across Japan.
The brewery also pursues sake-making with flower yeasts, and the junmai ginjo Fugen no Yume uses cherry blossom flower yeast. Through the fusion of traditional techniques and flower yeasts, the sake is highly regarded as a nihonshu that expresses the terroir of Minamishimabara.