| Even for non-ginjoshu, certain honjozoshu and junmaishu are stored for a long period for the purpose of maturing due to various reasons, such as natural conditions of the place where the brewery is located, features of the local water, and the concept which the toji aimed at. |
非吟醸系であっても、本醸造酒や純米酒では、酒蔵のある風土の自然条件、水の特徴、杜氏が目的とするコンセプトなどさまざまな理由から、長期間貯蔵して熟成させるものがある。 |