Gohyakumangoku rice polished to 70% anchors this honjozo from the Tottori brewery founded in 1887, where the complete-fermentation philosophy produces characteristically dry sake with a sake meter average above +14. The addition of a small amount of distilled alcohol in honjozo production brings a lighter, crisper texture to the natural grain character. Brewed under the 'Brewing is agriculture' banner, the rice is grown by farmers who share the brewery's values.
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