Ayumasamune Shuzo's Tokubetsu Honjozo uses Gohyakumangoku, Niigata's signature sake rice, polished to 58% to produce a clean, light sake that reflects the prefecture's tradition of refreshing, never-tiring drinkability. Brewed since 1875 in the Iiyoshi family's mountain valley brewery in Myoko City, it draws on forest spring water for a crisp, balanced character.
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