Kaizi

Hayashi Honten, founded in 1920 in Kakamigahara City, Gifu Prefecture, brews its sake using ultra-soft subsoil water from the Nagara River, fed by snowmelt from the Japanese Alps. The brewery developed Japan's first additive-free triple-fermentation method in 2019, harnessing only the natural power of microorganisms to create what it describes as the country's most transparent sake. Kaizi is one of the brewery's offerings, produced within this philosophy of purity and clean expression.