Junmai Ginjyo Hiyaoroshi
Jyunmai Ginjo Hiyaoroshi is the best Jyunmai Ginjo of the year.
Sake is pasteurized prior to tank storage but not at bottling, bottling without pasteurization.
Hiyaoroshi’s deep and mellow tastes go very well with autumn ingredients.
Sales starts from September to December
Kouji; Ginotome sake rice
Kakemai; Miyamanishiki sake rice
|Rice-polishing ratio||Kouji :50% / Kakemai :55%|
|Mother water||Subsoil water from Orizumebasenkyo in Iwate Prefectural Natural Park (water of low to medium calcium content)|
|Yeast||M310 Brewing Society of Japan yeast|