A honjozo yamahai from Kosaka Shuzojo in Gifu under the Hyakushun label, brewed using the traditional yamahai method of natural lactic acid cultivation without the use of added lactic acid. Yamahai fermentation produces a richer, more complex sake with earthy, umami-forward notes compared to modern sokujo starters. Honjozo classification includes a small addition of distilled alcohol to lighten the body.
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