Bottled from sake brewed in Showa 63 (1988), this honjozo koshu was deliberately made as an ultra-dry departure by a house normally known for its sweeter profile. After nearly four decades of aging, the sake has taken on a deep amber color, a sweet, complex aroma, and a mellow roundness described as the gift of time, with 65% polished Reihou rice at 17% alcohol.
Versatile and food-friendly with a smooth, light character.
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