Saké Kiwamihijiri Nigori Honjozo ⋅ 15.5% ⋅ 720ml Préparation thé •Sloped base and drainage holes

•Sloped base and drainage holes for easy draining

Black garlic cloves grown entirely in Kagoshima

The mochi is made by pounding the rice in two stages using a special pestle

Their unique shape and non-slip material ensure practical and stable use

Saké Kiwamihijiri Nigori Honjozo ⋅ 15.5% ⋅ 720ml Préparation thé •Sloped base and drainage holesA nigori sake with a fruity flavor reminiscent of ginjo Versatile: enjoy it hot or cold. Pairs well with beef carpaccio, stews, and tempura. Made with Kaebono rice from Okayama A rich tasting nigori honjozo sake, made from Akebono rice from Okayama Prefecture, as well as a special yeast that develops a fruity flavor reminiscent of ginjo while retaining the cloudy, thick texture characteristic of nigori sakes. Its balanced flavor makes it a versatile