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- As the name suggests, this junmai sake is matured in the cold brewery. It is a seasonal sake made in small batches and shipped only to local breweries, and is packed with Nagaragawa's unique flavor, with the fresh impression of new sake made in the cold and the good taste of aging. Please enjoy the transition of flavor from the hiyaoroshi taste at the beginning of autumn, when it is still hot, to the cold oroshi when the weather turns cold, and then to the spring-ripened sake at the beginning of mild spring... all of which can only be achieved by maturing the sake as it is squeezed out. Every year, it is well received right after its release, but for those who are familiar with Shiboritama-ripened sake, the spring ripeness period near the end of sales in early spring is also very popular! Please enjoy the harmony of mellowness and freshness that is the essence of natural music aging.
- Rice and Rice koji
- Hida Homare produced in Gifu Prefecture