じま
1. "Homasu" cultivated in the Kikuchi River basin
2. "Nama-Hashimoto" brewing method
3. no pesticides
4. No compost
This sake is made from four regulations.
The benefits of the land and the nuances created by the diversity of microorganisms, including yeast, overlap and resonate as a complex flavor, making this a truly one-of-a-kind sake. The wild flavors of Hozu are further deepened by the use of the raw yeast structure to create a unique and distinctive aroma.
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