Kirakucho Hiyaoroshi Tokubetsu Junmai

Kirakucho Hiyaoroshi Tokubetsu Junmai from Kita Shuzo in Shiga is a seasonal autumn release, aged through the summer after a single spring pasteurization and released without further heat treatment in the fall. Hiyaoroshi, or autumn cold release sake, develops a rounded, integrated character during summer storage, with the single pasteurization stabilizing the sake while the warm aging months soften and deepen its flavor. The tokubetsu junmai designation signals an elevated polishing ratio or special technique applied to the base junmai, adding extra refinement to this seasonal expression from Shiga's Lake Biwa brewing region.