Founded in 1863, this traditional brewery uses a unique water source that is markedly different from many waters used in sake brewing in Japan. While still soft by water standards, the water frm the local well in Akagiyama is harder than most sake waters. That combined with the yamahai method of production gives these sakes a robust and umami forward style. It is rich, layered, complex, and bright. Wildly versatile with foods, this sake is right at home with a grilled meat or hearty ramen bowl. Polished to 60%. This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac on the nose. The first sip of this sake is full of stone fruit and pure minerality followed by notes of caramel, cocoa and almond and finishes with plenty of umami. Unique to this sake, and something the brewer is now famous for in Japan, is blending sakes that are 1-3 years old, to create this incredible, harmonious sake.