사쿠슈무사시 켄고게키카라

Polished to an unusually aggressive 20%, this gekikara (ultra-dry) expression of Sakushu Musashi from Nanbashuzoten in Okayama pushes the honjozo style to an extreme of dryness. The combination of very high polishing and dry fermentation produces a sharply defined, stripped-down character with minimal residual sweetness.