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 Brewery is collaborating with Nihonshu ni Shou to release a new sake in March. Founded in 1871 (Meiji 4), the brewery has long focused on brewing and selling sake for the local community. However, in 2018, they launched a new brand, "KURAMOTO," based on the brewing philosophy of "learning from the past to create something new," preserving tradition while brewing a new standard. The brewery continues to challenge traditional methods in its production process, aiming to broaden the base of sake drinkers. With the desire for people to "drink without overthinking it," they have made a point of not displaying specific designations. The next 7th generation owner, Takashi Kuramoto, is leading this brewery, and it's definitely one to watch.