혼죠조 나마초조슈 난부 카메노오

Honjozonamachozoshu Nambu Kameno is a honjozo from Iwate Meijyo in Iwate Prefecture produced using the nama-chozoshu method, where the sake is stored raw and pasteurized only once before bottling. The Nambu designation references the historic Nambu domain, which covers much of present-day Iwate and Aomori, a region with deep sake brewing traditions. Single pasteurization preserves a fresher, crisper character compared to conventionally twice-pasteurized honjozo.