Junmai Daiginjo Honryu (720 ml)

Tedorigawa's Honryu anchors itself in the Kaga region of Ishikawa Prefecture, where soft water from the Hakusan mountain range has shaped sake brewing for centuries. The brewery sources Yamada Nishiki rice polished to 50% (Daiginjo specification), exposing the starch-rich core while removing protein-heavy outer layers that would muddy clarity.

Fermentation occurs in temperature-controlled stainless steel vessels, a deliberate choice that prioritizes precision over oak influence—the yeast strain works slowly at cool temperatures, extending the fermentation window to develop subtle esters without aggressive alcohol heat. The water's mineral-light profile allows the rice's delicate sweetness to emerge without mineral interference.

Honryu translates to 'true current,' signaling the brewery's commitment to unfiltered clarity and minimal intervention post-fermentation. This expression carries no added alcohol (junmai classification), meaning all alcohol derives from rice fermentation alone.

Drink chilled (45–50°F) within 12 months of bottling to preserve the volatile top notes that define Daiginjo character.