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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
Alcohol Vol： more than 16.0% 〜 less than 17.0%