Tenichi Yamahai Honjozo Genshu is an undiluted honjozo brewed using the traditional yamahai method at Hayakawa Shuzobu in Kawagoe Town, Mie Prefecture. The yamahai starter cultivates natural lactic acid bacteria to build a robust yeast mash, yielding a sake with pronounced acidity, deep umami, and the concentrated body of an undiluted genshu that is well suited to warming.
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