矶自慢 本酿造 寒造り

Isojiman Honjozo Kandukuri is a cold-season brewed honjozo from Isojiman Shuzo in Shizuoka, made during the coldest months when lower temperatures enable slow, controlled fermentation. A small addition of brewer's alcohol refines the aroma and texture, yielding a crisp and clean profile. This expression demonstrates that careful winter brewing technique elevates even honjozo to a refined level.