The binkan hiire (sensitively calibrated heat-pasteurization) technique applied to this Haneya Tokubetsu Junmai preserves delicate aromatics while achieving stability, a precise approach aligned with Fumigiku Shuzo's overall philosophy of meticulous craft at every stage in Toyama. Brewed with Joganji River water (one of Japan's 100 Best Waters) and Gohyakumangoku rice, it earned a Kura Master Platinum Prize for its finesse.
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