1 / 2
Junmai Kinokuniyabunzaemon Hiyaoroshi
- Newly squeezed in early spring, the sake is once fired and then left to mature in a cool warehouse during the hot summer months. When the autumn winds begin to blow, it is time to wake up. Once the sake has matured to the right degree, it is packed fresh and shipped without being fired a second time. The slow aging in the cold storehouse deepens the flavor of the rice and produces a mellow and rich flavor.
- Rice and Rice koji
- Yamada Nishiki、Dewa Brilliant
- Its mild flavor makes it a perfect match for grilled fish and other dishes.