Hida Homare polished to 55% is brewed for VIP guests visiting the brewery, using the same ginjo-standard polishing and slow, low-temperature fermentation as daiginjo. The profile is a dry yet full-flavored honjozo with hints of sweetness and rice umami, stored using the same light-blocking newspaper method as competition submissions.
Versatile and food-friendly with a smooth, light character.
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