Hyakumangoku no shiro Hire (720 ml)

Yoshidagura U sources Hyakumangoku rice—a heritage variety bred in Ishikawa Prefecture—from local growers in the Kanazawa region, where winter snow and mineral-rich groundwater define the terroir. The brewery employs traditional stone-milling techniques to process the rice, preserving cellular structure often lost in modern polishing.

Fermentation occurs in temperature-controlled tanks using a koji-dominant mash ratio characteristic of junmai production, with no added alcohol or enzymes. The sake is bottled in a distinctive ceramic vessel—a deliberate nod to Kanazawa's pottery heritage—which influences aging dynamics through subtle oxygen permeability.

This expression sits at the intersection of agricultural preservation and craft ritual: Hyakumangoku, nearly abandoned in the 1990s, has been revived by Ishikawa breweries as a symbol of regional identity. The result is a sake that carries the mineral spine of Kanazawa's water and the textural complexity of stone-milled grain.