Shiroboshi

Shiroboshi is an active sake made by the traditional brewing method where the fermentation bacteria are not heat-treated and the roughly strained moromi is bottled as raw sake.
It is a seasonal sake with rice particles and yeast still remaining, cherished as a nihonshu to drink during the winter season. Brewed while preserving the traditional methods of Senryu Shuzo, it is a nihonshu that captures the blessings of the seasons.