토미오 혼죠조 나마초조슈

Tomio Honjozo Namachozoshu is a honjozo sake from Kitagawahonke that undergoes cold storage without pasteurization throughout its maturation period, a technique that preserves a fresh, lively quality in the finished sake. This namacho method differs from namazake in that the sake is eventually pasteurized once before shipping, maintaining some of the fresh character while improving stability. Produced in Fushimi, the soft regional water gives this honjozo a clean, smooth texture.