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Description
Hyogo Kita Nishiki and Yamada Nishiki, both grown in the brewery's own chemical-free fields, are used for this raw, undiluted Honjozo genshu. Self-farmed rice and spring water drawn from an on-site well at the Akashi brewery combine with meticulous low-temperature fermentation to give the sake dense umami and a dry, assertive finish.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Honjozo?
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
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