Brewed by the sanhai-jikomi (three-stage mashing) method, this honjozo from Yamaokashuzo Zuikan in Hiroshima expresses the layered umami and rounded texture that the traditional three-addition process develops. Arida Shimizu spring water, a medium-soft water with balanced minerals, supports a clean, structured fermentation. Specific rice variety is not listed.
Price information is only available in Japan.
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