低温酿造 凤鸾

Teionjozo Horan from Houranshuzou in Tochigi is brewed using a low-temperature fermentation process that slows yeast activity, extending the fermentation period and allowing more complex, delicate flavors and aromas to develop gradually. This technique, common in premium sake production, is applied here to the Horan label to elevate the character of the honjozo beyond what warmer, faster fermentation would achieve. Tochigi's naturally cold winters make the northern Kanto region well-suited to this style of temperature-controlled, slow-maturation brewing.