早濑浦 山废仕込 冷卸

Hayaseura Yamahaijikomi Hiyaoroshi is a special autumn release from Miyakehikoemonshuzo in Fukui, where yamahai-method fermentation and summer rest combine to create deep, layered complexity. Released once a year in autumn without spring pasteurization, it offers a rich, rustic profile with lively acidity and warming depth.