Abareshishi Josen Honjozo

Using Yamada Nishiki for the sake mother, it was carefully made with underground water at the southern foot of Akagi. When squeezing mash, I use a "sake bag". It is a refreshing, slightly dry brewing sake. It was named after the highlights of the Ogogion Festival, the last Saturday of July and Sunday, on Sunday. You can drink deliciously at room temperature or warm.