쿠로마츠하쿠시카 롯코쿠라 하츠시보리 혼죠조겐슈

An unfiltered, undiluted (genshu) honjozo pressed from the first batch of the season at the Rokkou Kura facility in Nishinomiya, polished to 70%. The genshu classification means no water adjustment after pressing, resulting in a fuller-bodied, more concentrated honjozo character driven by Miyamizu fermentation.