Hanatomoe Junmai Muroka Namagenshu Mizumoto Kijoshu "Nature x Nature"

This kijoshu is made using the mizumoto method, an age old technique in which naturally soured water from raw rice and airborne lactic bacteria starts the ferment, a process well suited to Nara's humid climate where it originated. In the kijoshu step, finished sake replaces the usual water addition late in brewing, boosting flavor, alcohol and sugar concentration in the final pressed sake. The result is intensely rich and acid driven, with notes of ripe persimmon, green melon, honeysuckle, white mushroom and cardamom balanced against pronounced sweetness.