White koji, widely used in shochu production, is the defining variable in Tsuchida 12 — applied to sake brewing, it generates high citric acid levels that give the sake a vivid, refreshing acidity. At 12% alcohol, this junmai from Gunma delivers unexpected body and a balance of sweetness and sourness through Tsuchida's natural, additive-free kimoto process.
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
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