Namachozoshu designates sake that has been pasteurized once at pressing and then stored cold without a second heat treatment, preserving the freshness of a namazake while gaining depth through extended cellar aging. Akishika Shuzo in Nose, Osaka routinely ages substantial quantities of its production before release, and this junmai hiya expression reflects the brewery's belief that sake reveals its true character after years in low-temperature storage.
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