KIZAKURA Hana Shoifu
KIZAKURA Hana Shoifu. The brewing rice “Yamada Nishiki”, which is suitable for sake brewing from grains, is carefully polished to “Rice polishing rate 35%” for three days and nights, and water is absorbed and steamed with strict time management. Toji makes koji without sleeping for two days and nights, and uses Kojiro’s proprietary ginjo yeast to perform low-temperature fermentation at 10 ° C or less for thirty days and carefully finish the daiginjo. It features a soft and gorgeous fragrance like a flower. A smooth mouthfeel and a plump taste will spread to your mouth.