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Jyunmai 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

Ingredients

Kouji; Ginotome sake rice

Kakemai; Miyamanishiki sake rice

Rice-polishing ratioKouji :50% / Kakemai :55%
Mother waterSubsoil water from Orizumebasenkyo in Iwate Prefectural Natural Park (water of low to medium calcium content)
YeastM310 Brewing Society of Japan yeast
Nihonshudo,
SMV
+5
Alc17〜18%
Acidity1.5