Eiko Fuji Honkara "Dry Mountain" [1.8L] junmai ginjo This 100% barley shochu was

This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging

The brewery is located in a fishing village in Kyoto

Martha Stoumen "Post Filtration" California Red

but it doesn't finish bone-dry either -- making it the perfect food sake

It was aged for more than 16 years

Eiko Fuji Honkara "Dry Mountain" [1.8L] junmai ginjo This 100% barley shochu wasHonkara = Honjozo Karakuchi, aka a sake with brewers alcohol added, that is super dry. When brewers choose to add alcohol to their sake it is not to make it more boozy. We like to think of it like adding salt to a dish, not to make it salty but to balance the dish and accentuate key flavors. That's what's happening here with the added alcohol, + "karakuchi" style which means dry. Eiko Fuji Honkara "Dry Mountain" Honjozo Fuji Shuzo, Yamagata The