It is a method of hanging a liquor bag containing mash and collecting naturally dripping drops (raw sake), which is also called "tobintori".

Since no pressure is applied, the sake has a delicate taste with no unpleasant taste and a gorgeous aroma.
It is a luxurious method that is done manually by the brewers without using a machine, and is used for exhibited sake and Junmai Daiginjo.

 

 

For the three elements of good rice, good water, and good climate,
With the addition of discerning skills,
Aizu Sake Hanaharu is made.