Takakiya Umakuchi Honjozo is positioned at the savory, umami-rich (umakuchi) end of the flavor spectrum, distinct from the dry karakuchi style, and represents Hamashima Shuzo's acknowledgment that depth of flavor, not just dryness, defines great everyday sake. The honjozo classification allows the small addition of distilled alcohol to integrate with the base rice character, contributing softness and length to the mouthfeel. This all-handmade Oita sake from the Bungo-Ono brewery pairs naturally with the region's hearty local cuisine.
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