Hosui Junmai Ginjo Namazake from Housui Shuzo in Ikeda-cho, Tokushima Prefecture, is released unpasteurized to preserve the vibrant, fresh character of the fermentation without any heat treatment. Tokushima, on the island of Shikoku, benefits from the soft, pure water of the Yoshino River watershed, which supports clean fermentation with a gentle mouthfeel. The junmai ginjo classification, with rice milled to at least 60 percent and no added alcohol, combines with the raw bottling to deliver an aromatic, lively sake with full, untempered freshness.
Price information is only available in Japan.
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