The fourth installment of Enoki Shuzo's Shibori Hanahato Yamada Nishiki Kimoto series uses Yamada Nishiki and the labor-intensive kimoto method at this island brewery in Kure, Hiroshima, which pioneered Japan's modern revival of kijoshu production in 1974. Bottled unfiltered (muroka) and unpasteurized (namagenshu), it delivers a richly complex pure rice character anchored by natural lactic acidity and the distinctive softness of Kurahashijima's nansui water.
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