Momohakubi Honjozo Genshu

This Momohakubi Honjozo Genshu from Akaiwashuzou is bottled at full natural fermentation strength, without water adjustment, preserving the density and weight that the brewing process develops in the undisturbed mash. Honjozo classification allows a modest addition of brewer's distilled alcohol, which in a genshu expression acts to sharpen the aroma and brighten the finish rather than to increase volume. Akaiwashuzou's Akaiwa location, on the warm, sun-bathed plains between the Chugoku mountains and the Seto Inland Sea, produces sake rice with high starch content and good fermentability, the raw material basis for this kind of full-strength, direct style.