Ripe Japanese Peach (720 ml)

When Masaki Kobayashi made the radical decision to eliminate all non-ginjo production at the 152-year-old Kobayashi Shuzo, he staked the brewery's survival on a single principle: that every drop leaving Oyama City would carry the aromatic precision of premium ginjo craft.

That same philosophy extends to the fruit liqueur line — the base is not neutral spirit but ginjo sake, brewed with house proprietary yeast and slow, low-temperature fermentation fed by pure underground spring water from Nikko mountain snowmelt. The result is a structural foundation that carries the liqueur's fruit character without the blunt sweetness of alcohol-forward alternatives.

The peach used is Japanese white peach (shiro momo), sourced from Tochigi Prefecture — the same agricultural landscape of flat, well-irrigated rice paddies surrounding the kura. White peach in this context delivers a softer, more floral stone-fruit profile than yellow varieties: less acid, more blossom, with a juice-like succulence.

The ginjo base amplifies rather than competes, contributing its characteristic muscat-adjacent aromatic lift. What separates this from category peers is the ginjo sake foundation itself — most fruit liqueurs in Japan use jozo (ordinary) sake or shochu as base;

Houou Biden uses the same ginjo-grade brewing discipline that defines its flagship range, making this a liqueur with genuine sake complexity underneath the fruit.