Tokumasamune Jummaiginjo Hiyaoroshi

味わいの特徴

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.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

55%

使用米

Hitanishiki produced in Ibaraki

アルコール度

15%

酸度

1.3

日本酒度

+1