From Tezuka Shuzojo in Komatsu, Ishikawa, this honjozo adds a small amount of distilled alcohol to lift the aroma and sharpen the finish. The brewery produces under 200 koku per year, keeping all batches at a scale where careful attention to each fermentation is practical.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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