Kouro Reishu Honjozo is a honjozo from Kumamoto Prefecture Brewing Research Institute, an institution renowned for developing the Kumamoto yeast, also known as Association No. 9, one of the most widely used sake yeasts in Japan. This yeast produces clean, fruity aromas and is particularly suited to premium ginjo-style brewing. Served as reishu, meaning chilled, this honjozo is designed to express its clean, refreshing qualities at cool temperatures.
Price information is only available in Japan.
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