The twelfth stage (daijunidan) in Enoki Shuzo's Shibori Hanahato series documents the nuanced evolution of a single batch across multiple pressing stages at this 1899-founded island brewery. On Kurahashijima in Hiroshima, where the brewery pioneered Japan's modern revival of kijoshu in 1974, this unfiltered, unpasteurized junmai ginjo captures the subtly shifting character that each successive pressing fraction reveals.
No reviews yet. Be the first to review!
