Kazenoshizuku Tokubetsu Junmaihiyaoroshi

Kazenoshizuku Tokubetsu Junmai Hiyaoroshi from Iiyama Shuzo is brewed in the mountainous northern Nagano city of Iiyama, where cold winters and snowmelt water define the brewing environment. As a hiyaoroshi, it is pasteurized only once in spring, then aged through summer in the cellar and shipped in autumn without a second pasteurization. This single-pasteurization method allows the tokubetsu junmai to develop a mellow, rounded character while retaining a lively freshness.