Kishubijin Tezukuri Honjozo, meaning handcrafted honjozo of the Kishu beauty, from Kishino Shuzo Honke in Wakayama emphasizes small-batch, artisan production techniques within the honjozo framework, where a controlled addition of distilled alcohol enhances aroma and lightens texture. Wakayama's Kii Peninsula provides clean, mineral-balanced water from its forested mountains, supporting a fresh, food-compatible honjozo style. The tezukuri designation signals the brewery's commitment to hands-on craftsmanship over industrial-scale production, resulting in a carefully considered everyday sake rooted in Kishu's regional identity.
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