This Keiryu expression from Endo Shuzojo employs gourd-vessel maturation (hyoko), an old Japanese aging technique in which sake rests in small gourd containers to develop subtle oxidative depth and mellow complexity rarely seen in modern production. Brewed with Shinshu mountain spring water in Suzaka, Nagano, at a brewery founded in 1864, it offers a distinctive aged character anchored by quiet, rounded depth.
Price information is only available in Japan.
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