金鼓 山廃本釀造 火入原酒

Kinko Yamahai Honjozo Hiiregenshu is an undiluted honjozo from KK Ookurahonke in Nara, brewed via the traditional yamahai method and bottled as genshu without water adjustment after pasteurization. The hiiregenshu designation indicates the sake has been pasteurized once and retains its full, concentrated flavor. The yamahai foundation lends a robust, earthy depth that is amplified by the higher alcohol content of the genshu.