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Heki-ban" is produced in very small quantities only during the winter season.
Heki-ban" (Blue Ban), produced in very small quantities and limited to the winter season
The ginjo aroma is based on a touch of muscat-like flavor among Hououmida's new sake,
The freshness of new sake, the fresh aroma reminiscent of green apples and berries, and the juicy acidity are all layered with colors.
The freshness of new sake, fresh aroma reminiscent of green apples and berries, and juicy acidity are all layered in this Junmai Ginjo-shu.
Yamadanishiki and Gohyakumangoku rice are used as raw materials,
The balance and quality of the sake is selected from among the unrefined sake mash, which is suitable for "Heki-ban",
The sake is made by selecting unrefined sake mash that has the right balance and quality for "Heki-ban".
Hououmida" is one of the few cases where blending is used to achieve a clear quality goal.
Rice used: Yamadanishiki, Gohyakumangoku
Rice polishing ratio : Koji 50%, Kake 55
Alcohol content : 16-17
Produced in : Kobayashi Shuzo, Tochigi Prefecture
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