Kinshojushoshu Homei Daiginjo Namagenshu is a competition-winning daiginjo from Houmeishuzou in Hyogo, released raw and undiluted to preserve the full intensity of its award-winning character. Rice polished beyond 50 percent and slow fermentation at Tanba-Sasayama's cool temperatures produce the ultra-refined fragrance and silky texture that earns gold prize recognition at sake competitions. As a namagenshu, it bypasses pasteurization entirely and retains natural alcohol levels, giving drinkers access to the sake at its most vivid and uncompromised.
Price information is only available in Japan.
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