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.

仓本酒造将与日本酒二商合作，于三月推出一款全新清酒。这家酒造创立于1871年（明治四年），长期以来一直致力于为当地社区酿造和销售清酒。然而，在2018年，他们推出了全新品牌“KURAMOTO”，秉承“从过去学习，创造新事物”的酿造理念，在传承传统的同时，也力求酿造出新的标准。酒造不断挑战传统酿造工艺，旨在扩大清酒的受众群体。为了让人们“无需过多思考即可畅饮”，他们特意不标注具体的产区名称。目前，酒造的第七代传人仓本隆志先生正在领导着这家酒造，它绝对值得我们关注。