세이슈 소라노쓰루 혼죠조 겐슈

Hyogo Kita Nishiki and Yamada Nishiki, both grown in the brewery's own chemical-free fields, are used for this raw, undiluted Honjozo genshu. Self-farmed rice and spring water drawn from an on-site well at the Akashi brewery combine with meticulous low-temperature fermentation to give the sake dense umami and a dry, assertive finish.