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Horai Jikakumi Ginjo Genshu
- The genius toji, who has been brewing sake for 50 years, took on the challenge of a bold idea: "nao kumi-kumi. He stays in the tank all the time, tastes the sake, and collects only the most delicious parts from the dripping mouth. The sweetness of the rice that is typical of new sake and the rich, crisp flavor come together at the same time. Because it is very labor-intensive, we will deliver it to you in limited quantities.
- Rice, Rice Koji and Distilled Alcohol
- Hida Homare