Bandai Junmai Daiginjō Jōtanbō Muroka Namashizuku

Bandai Junmai Daiginjō Jōtanbō Muroka Namashizuku (磐梯酒造 乗丹坊 純米大吟醸 無ろか生しずく) is brewed in Bandai, Fukushima Prefecture. It is made with locally grown Fukunoka rice milled to 45% and uses groundwater from Mount Bandai. The sake is filtered employing the "bukuro-tsuri" (袋つり) method, in which each drop of sake is collected to produce "Shizuku Sake". Pressing only relies on the gravity of the moromi without applying pressure, resulting in a light and fragrant sake. It is stored at -3℃. The name "Jōtanbō" derives from the name of the head priest of Enichiji Temple (恵日寺), who lived some 1200 years ago. This sake has a rich flavour that brings out the umami of the rice and a fragrant ginjō aroma. It is a precious and exquisite sake that can only be tasted around February and March when new sake is completed.

Bandai Shuzō, which has been producing sake for over 130 years in Aizu-Bandai, is at the foot of Mt. Bandai, one of Japan's 100 famous mountains. The brewery uses the clear underground water from the Bandai West Sanroku Springs (磐梯西山麓湧水群), one of the "100 Famous Water Springs" (名水百選) selected by the Ministry of the Environment. Rice is grown in Aizu-Bandai, which this water has nurtured. The brewery also benefits from the heavy snowfall typical of Japan's coastal climate during the winter. With such an ideal environment for brewing, the sake of Bandai Shuzō is made in a brewery and passed down from generation to generation.

The brewery uses traditional methods no longer used by larger breweries focused on mass production. During the pressing process, it utilizes the "Sase-shike" (佐瀬式) press, which takes two days to slowly and carefully press the sake. It extracts only the umami flavour components from the moromi fermented mash, leaving bitterness and astringency in the sake lees. The sake lees are not entirely pressed, so the amount produced is reduced, but this results in superior sake. Bandai uses traditional methods, and the brewery is a traditional-style "dozozukuri" (土蔵造り) warehouse.

Mountains surround the Aizu Bandai area; during the winter, the brewing season, a lot of snow accumulates. The brewery endures the weight of the snow on the roof while maintaining a balance between the freezing outside temperature and the high temperature and humidity inside the warehouse where the rice is steamed. In summer, the temperature exceeds 30℃ during the day and is exposed to strong sunlight, while at night, the temperature drops to the 10℃ range. Despite these temperature changes, the temperature inside the brewery is kept low, and the humidity is maintained constant. This enables the storage of sake while maintaining its quality. Sake is brewed and stored in the high humidity-adjustable earth storehouse, which results in the unique taste of "Bandai Shuzo."

Bandai Shuzō is run by Kuwabara Dai (桑原大), who assumed his position in 2000.