하나히메사쿠라 모로미 아라고시 이요노도부

A junmai from Kondo Shuzo's Hanahimesakura label in Ehime, produced as a moromi aragoshi style, meaning the mash is roughly pressed with minimal filtration. The Iyonodobu name references the traditional nickname for this coarse-filtered, chunky style common in Iyo Province, the historical name for Ehime. The result retains texture and rice solids for a rustic character.