The Kimoto method embodies Japanese wisdom, but the method through which the principle of fermentation was elucidated and discovered is the Yamahai method.
This method requires control of the microorganisms found in nature,
so we perceive it to be the most technically challenging method.
Harugokoro Honjozo is brewed using the Yamahai method to bring out the flavor of the locally-grown rice,
and we strive to make it a sake that our neighbors will feel good about.
All ingredients are locally sourced from Ishikawa Prefecture. The rice-polishing ratio is 65%,
and alcohol is added. It tastes wonderful from a cup, and warming it brings out even more of its texture and umami.
