Seisen Sekijo wo Nagaru

Seisen Sekijo wo Nagaru is a brand produced by Yoshidaya, employing the traditional "hanegi-shibori" (lever pressing) method that survives in only a handful of locations across Japan.
The junmai daiginjo uses abelia flower yeast, featuring an elegant aroma and a carefully crafted finish achieved through hanegi-shibori. Using this ancient technique that presses the moromi through the principle of leverage, the sake is highly regarded as a nihonshu that expresses the terroir of Minamishimabara.