Hyakujūrō Junmai Ginjō Hiyori Muroka Namagenshu

Hyakujūrō Junmai Ginjō Hiyori Muroka Namagenshu (百十郎 純米吟醸 日和 無濾過生原酒) is made of Hatsushimo rice grown in Gifu. It offers delightful fruit aromas reminiscent of pear and loquat. The palate presents a harmonious balance of juicy sweetness and refreshing acidity. A lovely mineral note and a brief, crisp aftertaste characterise the finish. This unpasteurised Muroka is stored at a temperature of -3°C to minimise changes in quality.

Hayashi Honten is a young and forward-thinking brewery that specialises in crafting distinctive and intriguing sake. Nestled between the Nagara and Kiso Rivers, just west of Kakamigahara City, the brewery enjoys a picturesque setting with distant mountain views to the north. The Nagara River, renowned for its traditional cormorant fishing, provides a serene backdrop and a source of inspiration.

Established in 1920 by Hayashi Eiichi, the multi-award-winning brewery embodies the philosophy of "remembering the old while embracing the new." This approach drives their innovative spirit, blending traditional handcrafting techniques with contemporary experimentation. By honouring the past and pushing the boundaries of sake-making, Hayashi Honten ensures their creations remain relevant and exciting in today's market.

To maintain their position at the forefront of the industry, the tōji and her team embark on an annual retreat to Akita Prefecture. This immersive experience allows them to reflect on their brewing methods, learn from other esteemed masters, and plan for the upcoming year. The brewery's water source is a 100-meter-deep well fed by the crystal-clear waters of the Nagara River. Originating in the Dainichigatake Mountains in Gifu Prefecture, often called the "Japanese Alps," the Nagara River is celebrated as one of Japan's three clearest-flowing rivers.

The brewery is run by Hayashi Reiko, the fifth-generation master brewer and one of the industry's growing number of female tōji.