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Tokumasamune Jummaiginjo Hiyaoroshi
- Sake made during the cold season is fired only once to heat sterilize it, and then it is carefully refrigerated in the cold room of the sake brewery. Slow maturation during the summer months transforms the youthful, flamboyant flavor into a full-bodied, mature taste. Thirty years ago, hiyaoroshi could only be enjoyed in the brewery's hometown. The rich aroma and deep, mellow, mature taste of Hi Hiyoroshi can be enjoyed with the autumn flavors of saury and mushrooms.
- Junmai Ginjo
- Rice and Rice koji
- Hitanishiki produced in Ibaraki