no Hana Daiginjo (720 ml)

Hinomaru Jozo has brewed in Masuda-machi, Yokote City since 1689 — and made the commercially unusual decision to eliminate all Futsuu-shu entirely, committing 100% of output to premium tokutei meishoshu. The Mansaku no Hana Daiginjo is a direct expression of that discipline. Yokote sits as Japan's third most heavily snow-covered city; the extreme cold suppresses ambient bacteria and naturally refrigerates the fermentation space, enabling the slow, low-temperature moromi that defines the brewery's aromatic precision. Water is drawn from four wells tapping subterranean aquifers fed by the Ou (Kurikoma) Mountain range — regarded as among Akita Prefecture's finest subsoil sources, contributing the soft mineral backbone characteristic of the house style. Fermentation employs one of 16 documented yeast strains (including proprietary in-house cultures and Akita regional types), selected for the clean, sweet-fruity winter character the brewery associates with the witch hazel flower that blooms through Akita snow. The defining technical transgression: bottle-aging in small 1.8-litre vessels rather than industry-standard 500–1,000-litre tanks — a wine-cellar logic the brewery credits with preventing oxidative degradation and locking aromatic precision at the molecular level. As a non-vintage expression, character tracks the season of release rather than a calendar year; expect the crisp, umami-threaded depth that is the Mansaku house signature.