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.

倉本酒造將與日本酒二商合作，於三月推出全新清酒。這家酒造創立於1871年（明治四年），長期以來致力於為當地社區釀造和銷售清酒。然而，在2018年，他們推出了全新品牌“KURAMOTO”，秉承“從過去學習，創造新事物”的釀造理念，在傳承傳統的同時，也力求釀造出新的標準。酒造不斷挑戰傳統釀造工藝，旨在擴大清酒的受眾群體。為了讓人們“無需過多思考即可暢飲”，他們特意不標註特定的產區名稱。目前，酒造的第七代傳人倉本隆志先生正在領導這家酒造，它絕對值得我們關注。