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.
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