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Few Toji in Japan, master the aruten style like Noguchi san, where small amounts of distilled alcohol are added to the fermenting mass just before pressing. We have no doubt that this unique Honjozo sake will be able to win over even the most loyal Junmai followers. It is an explosion of nuances and tones that spreads in the mouth. As in the Junmai version, this Honjozo is brewed with Gohyakumangoku rice from the brewery's own fields. A very big commitment has been made to this particular rice variety, which is used for the majority of the brewery's sake.

Tasting notes: Aroma of pine, whiskey and vanilla. In the mouth, notes of fresh, cool herbs. Sharp, salty and something reminiscent of brown-rice vinegar.

Food pairing: Sol over Gudhjem (smoked herring, raw egg yolk on rye bread), fatty fish (grilled mackerel), radish, kohlrabi.

Drinking temperature: Can be poured at any temperature. It is a powerful sake that shines through even at cool temperatures, but feel free to try it at room temperature to feel the full flavor spectrum. A wine glass is perfect to let this vintage sake breathe. A tall porcelain sake cup, which emphasizes sweetness, will also be an experience with this flavorful Honjozo.

•  Volume: 720ml
•  Alcohol: 19%
•  Polishing degree: 65%
•  Rice variety: 100% Gohyakumangoku (brewery's own fields)
•  Namazake (unpasteurized)
•  Genshu (undiluted)
•  Muroka (no carbon filter)
•  Yeast type:

Brewery: Noguchi Naohiko Sake Institute, Ishikawa Prefecture