This is not the continued story of sake production. I needed to pot this one between the stories, because Arabashiri will disappear soon from the restaurant/stores. Do not miss the sake called Arabashiri at the beginning of spring – NOW! Traditional method of filtering sake is to transfer the fermented batch to large, tightly knitted, thick cotton sacs and place them one after another in a long, deep and large wooden box, called fune. Visit this site and check it out...
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