This honjozo uses estate-grown Gohyakumangoku as koji rice and Niigata-grown Koshiibuki as kakemai, both cultivated in the snow-fed Nechi Valley. The result is a gentle, finely textured sake with mild sweetness from the rice that drinks well both chilled and slightly warmed.
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
No reviews yet. Be the first to review!
