しぼり花ハト 山田錦きもと純米吟釀無濾過生原酒 第6弾

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.