Tomio Jousen Honjozo Kanzukuri is brewed using the kanzukuri cold-season method, a traditional practice that takes advantage of winter temperatures to slow fermentation and produce a cleaner, more controlled flavor profile. This honjozo from Kitagawahonke contains a small addition of distilled alcohol per the honjozo standard, contributing to a lighter body and more aromatic finish. Fushimi's soft water supports the careful temperature management intrinsic to kanzukuri brewing.
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