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Description
The sixth stage (dairokudan) of Enoki Shuzo's Shibori Hanahato series uses Yamada Nishiki rice and the ancient kimoto method, relying entirely on naturally occurring lactic acid bacteria for a starter that produces pronounced umami and vivid acidity. This unfiltered, unpasteurized junmai ginjo from Kurahashijima Island, Hiroshima, represents the 1899-founded brewery's most traditional and labor-intensive brewing approach.
Specifications
CategoryJunmai Ginjo
RegionHiroshima · Hiroshima Junmai Ginjo →
BreweryEnokishuzo Co.,Ltd
BrandHanahato
RiceYamada Nishiki
ABV16.5%
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoWhere to Buy
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Enokishuzo Co.,Ltd
Hiroshima
The water quality is medium hard water. The average rice polishing is 60 %.
As a raw rice, Daiginjo uses Yamada Nishiki (Special A district) Yamada Nishiki.
Other than that, it is rice produced in Hiroshima Prefecture
The sake of the specific name is brewed with high -white and flat rice rice, mainly Hachimon Nishiki and Koi Omachi.
Est.1899
BrandHanahato
Address2-1-15 Minamidomi Otodo Kure-shi Hiroshima
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