About the brewery : Located at the foot of Mount Tsukuba for 13 generations, Inaba Shuzo is a micro-brewery that uses its own spring water and rice produced in the surrounding area to make its sakes. Since 2000, a woman by the name of Nobuko Inaba has been in charge of production. She is one of the few female Toji in this still very male-dominated world. At Inaba Shuzo, all stages of production are carried out by hand, including those that are traditionally mechanised, such as washing the rice or filtering and pressing. This extends to Koji and Moromi, for which the temperatures are not measured, but simply felt by the brewer. It's an ancestral way of working that results in the sleek sakes illustrated here by the 'Stella' cuvées, a series made up exclusively of Daïginjos produced in just seven barrels a year.

Detailed tasting notes : Each year, in the heart of Ibaraki Prefecture, Inaba Shuzo's micro-brewery produces just 7 casks of Daïginjo. From a tiny fraction of these casks, the brewery produces its proudest product, Stella Premium. A deep, incredibly fresh sake that is both silky and lively. The emphasis for Stella Premium is on the pressing stages, which are carried out exclusively by hand (Teshibori). Stella is an Arabashiri Shizuku sake, meaning that only the first drops from the hanging moromi bags before pressing are used in its composition.

Serving suggestions : Serve chilled or at room temperature. Enjoy on its own or with special meals.