Aged inside Hakkaisan's legendary yukimuro, a natural snow cellar in Uonuma that stores 1,000 tons of mountain snow and holds a steady 3 degrees Celsius year-round without electricity, this Chozoshu undergoes a slow cold maturation that no artificial process can replicate. The extended aging smooths edges, deepens umami, and coaxes a quiet complexity from Niigata rice. Melon, green apple, and Asian pear on the nose give way to a round, layered palate of nougat, cooked apple tart, and pear confit, finishing with an unhurried warmth that lingers like the last of winter snow.
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