Hououbiden Mikumari Junmai Daiginjyo 小林酒造 鳳凰美田 水分神 純米大吟醸

Kobayashi Shuzo was founded in 1872, during the fifth year of the Meiji period, and has been a representative sake of the prefecture, improving year by year. Over a decade ago, this small-scale brewery had considered shutting down, but with the enthusiastic efforts of the dedicated manager, Mr. Kobayashi, and the hard work of his beautiful wife, who was a lecturer at the brewery's research and development center, and the guidance of Tohdashuzo, a master brewer from the Seta Ryuzan family, the entire brewery worked together to produce a full quantity of top-quality ginjo sake.

With women as the main consumer group, "Hououbiden" sales have been increasing steadily in recent years, becoming one of the popular brand names. However, due to limited equipment and production capacity, the quantity available is also limited. If demand continues to outpace supply, the Otokoyama sake will become increasingly rare and difficult to obtain in the near future.

This is an exceptional Junmai Daiginjo sake made from 25% polished Yumesasara, a Tochigi sake rice nurtured by the magnificent nature of Nikko and its water, and using the soft and delicate Goshinsui (sacred water) of Nikko for all of its brewing. The gentle mouthfeel as if you are drinking clean water, the lingering aftertaste, and the clean taste will make you feel as if you are standing in the holy land of Nikko.

Rice Ingredients：100% Yume Sasara from Tochigi Prefecture
Polished rice：25%
Alcohol Vol： more than 16.0% 〜 less than 17.0%

「小林酒造」創業自明治5年（1872年），作為這個縣的代表銘酒，逐年都在進步。原來在十多年前，這個小型的酒藏都有考慮過廢業，就此作罷。但憑藉專務小林正樹的熱心熱情，加上作為釀造試驗場前講師的美人妻子的努力，再配合系田流山內社氏名人一藤田杜氏的指揮，全藏上下一心，全量釀造吟釀級別的清酒。

以女性作為主要的消費層，「鳳風美田」近年銷量節節上升，成為人氣銘柄之一。但由於設備有限，生產量亦備受限制，如果維持著這樣的生產數和強勁的需求量，不久的將來，鳳凰美田都會愈來愈珍貴，一滴難求。

在日光的自然和水源下所孕育的栃木酒米「Yumesasara」，在進行二割五分的處理之後，製造過程中全程使用日光的御神水所釀造出的頂級純米大吟醸酒。有如飲用純淨泉水一般的細膩口感，餘韻不斷，入口後感受到彷彿站在日光這樣的聖地上。

原料：栃木縣産Yumesasara品種
精米比例：25%
酒精濃度：16.0%以上至少於17.0%