Honjozo namazake made from Miyama Nishiki polished to 59% at this Nagano kura in Saku, which has maintained kimoto (生酛) brewing since its founding in the Meiji era. Unpasteurized honjozo brewed through the kimoto method gains depth and lactic complexity unusual for the grade. The kura is a registered Tangible Cultural Property of Japan, set in the historic Saku post-town brewing district.
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