Nihonshunishiyo HOWARI

Made from "Tsuyuhakaze," a sake rice grown by local farmers in Tsuge, Nara Prefecture, under a special low-pesticide cultivation method. The brewing process incorporates Shojuku-ji Temple lactobacillus, following a unique technique inspired by the temple's Bodaimoto brewing method. The result is a sake with low polishing (81% polishing ratio) that balances pronounced acidity and sweetness, offering a flavor reminiscent of yogurt whey topped with plum. Despite its low polishing ratio, the finish is surprisingly clean, making it ideal even for those unfamiliar with sake. Best served chilled to highlight its acidity, it’s perfect for a refreshing drink after a bath. Pairs exceptionally well with rich, oily dishes like cheese-laden meals, gyoza, and fried chicken.*The manufacturing date is March 2024. The product is temperature-controlled in a low-temperature aging warehouse, so there are no quality issues.

Kuramoto Sake Brewery x Nihonshu Nisoshiyo collaboration will be released in March. Founded in 1871 (Meiji 4), the brewery has long been producing and selling sake for the local community, but in 2018, under the brewing philosophy of learning from the past and creating something new, they launched a new brand, "KURAMOTO," that preserves tradition while brewing new standards. The brewery continues to challenge itself with production methods that go beyond traditional methods, hoping to broaden the base of sake drinkers. Kuramoto Takashi, the next seventh generation brewer, is adamant about not naming sake after its name, wanting people to "drink without overthinking it," and it's a brewery whose future is sure to be one to keep an eye on.