Miyama Nishiki and other Nagano-grown varieties polished to 65% form the base of this honjozo, brewed with calcium-and-magnesium-rich subterranean water from the Sai River in Nagano City. The medium-hard mineral water shapes a dry, well-defined style typical of the region, with firm umami and a clean aftertaste.
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
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