시보리 하나하토 하츠시보리 하탄니시키 준마이 긴죠 무로카나마겐슈 이치

The first pressing of the season from Enoki Shuzo's Hanahato line on Kurahashijima Island, Hiroshima, this Hattan-Nishiki junmai ginjo murokanamagenshu is bottled unfiltered and unpasteurized to capture the season's initial harvest in its most vital form. This 1899-founded brewery, which pioneered modern kijoshu production in 1974, draws on the Seto Inland Sea's exceptionally soft island water to produce sake of delicate, layered complexity.