Tokubetsu Honjozo Namachozo Wakamidori from Iiyama Shuzo is stored unpasteurized in cold cellars through the aging period and pasteurized only once at bottling, a method known as namachozo. This single-heat treatment preserves more of the fresh, youthful aroma and flavor compared to twice-pasteurized sake while still providing stability. A small addition of distilled alcohol in the tokubetsu honjozo style brightens the finish and lifts the fragrance.
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