Kinshojushoshu Homei Daiginjo Namagenshu

Kinshojushoshu Homei Daiginjo Namagenshu is a competition-winning daiginjo from Houmeishuzou in Hyogo, released raw and undiluted to preserve the full intensity of its award-winning character. Rice polished beyond 50 percent and slow fermentation at Tanba-Sasayama's cool temperatures produce the ultra-refined fragrance and silky texture that earns gold prize recognition at sake competitions. As a namagenshu, it bypasses pasteurization entirely and retains natural alcohol levels, giving drinkers access to the sake at its most vivid and uncompromised.