A honjozo brewed over a long time using the traditional Kimoto technique of brewing.

It’s moderate aging means that Sakuramori has a refreshing taste when served cold. When served warm, it has just the right richness and dryness in its flavor, which works well for being served as atsukan.

Worldwide renowned sommelier, Tazaki Shinya, recommends Sakuramori as his go-to sake to serve with beef confits.

Only available through Haru in Southeast Asia.