Atago No Matsu Tokubetsu Honjozo Sake
After graduating with a degree in brewing science, Iwao Niizawa returned to take over his family’s brewery as the brewmaster, but found the business’s finances in shambles.
He sought to remake the brewery in every respect. However, he did maintain their traditional Honjozo sake, No Matsu Tokubetsu given it popularity with the local population and even improving upon it.
Unusual for a sake of this price level, it is made from Grade A Yamada Nishiki from Hyogo, some of the most highly sought after rice in the country and almost exclusively used in more premium sake styles.
He sought to remake the brewery in every respect. However, he did maintain their traditional Honjozo sake, No Matsu Tokubetsu given it popularity with the local population and even improving upon it.
Unusual for a sake of this price level, it is made from Grade A Yamada Nishiki from Hyogo, some of the most highly sought after rice in the country and almost exclusively used in more premium sake styles.