긴코 전승 미즈모토 담금 탁주 (가을·겨울 버전)

Kinko Denshosuimotojikomi Dakushu Aki Fuyu Bajon is an autumn-winter seasonal release of Ookurahonke's traditional dakushu (cloudy sake), produced using the historical suimoto (water-based moto) starter method passed down through the brewery. This heritage production technique creates a distinctly rich, complex, and slightly murky sake with deep fermentation character. The seasonal autumn-winter version reflects how the brewery adapts this traditional recipe to the specific microbial and temperature conditions of the colder months.