Honjozo genshu from a Hyogo brewery located in Yabu, brewed with Yamada Nishiki cultivated using the Shomei natural farming method, which prohibits pesticides, chemical fertilizers, and even organic fertilizers. The undiluted pressing yields a full-bodied honjozo with the concentrated character of slow-fermented natural-agriculture rice.
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
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