純米大吟醸 初霞

Junmai Daiginjo Hatsugasumi is the premium flagship of Kubohonkeshuzo's lineup, brewed in Nara with rice polished to 50% or below and fermented using the precise low-temperature ginjo method. The daiginjo category demands exceptional attention to koji preparation, yeast management, and temperature control throughout a slow, delicate fermentation process. Nara's storied position in Japanese brewing history lends gravitas to this refined, aromatic expression.