This Hakuro Junmai Ginjo Muroka Namachozogenshu draws on the same philosophy of Gohyakumangoku rice, unfiltered pressing, and single pasteurization at storage at Hakuro Shuzo in Nagaoka, Niigata. Hakuro Shuzo, established in 1751, sits in the Echigo-Nagaoka area, a region defined by its cold winters and mineral-balanced river water ideal for sake fermentation. The genshu designation means the sake reaches the bottle at natural brewing strength, delivering amplified rice character.
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