호메이 준마이 긴죠 나마즈메겐슈

Homei Junmai Ginjo Namazumegenshu from Houmeishuzou is bottled using the namazume method, pasteurized only at bottling and left undiluted as genshu, preserving a lively, concentrated character from Hyogo's Tanba-Sasayama brewing region. The junmai ginjo foundation, brewed without added alcohol and milled to ginjo standards, provides a clean, aromatic base that the namazume process enhances with a fresh, direct profile. At natural alcohol levels, this undiluted sake delivers the full intensity of the rice and fermentation without dilution tempering the finish.