菅名岳 生詰原酒 冷卸

Kondo Shuzo was established in 1865 in Gosen City, Niigata, where its Suganadake brand takes its name directly from Suganadake mountain, the peak whose snowmelt feeds the subsoil water used in brewing. The Namazumegenshu Hiyaoroshi is a seasonal autumn release: pasteurized once in winter then left to mature through summer before being released in September, a practice that softens the sake's rough edges and builds umami complexity without the dulling effect of a second heat treatment. As a genshu, it reaches the bottle undiluted at full fermentation strength, intensifying the characteristic depth of a hiyaoroshi's extended aging. Gosen City's proximity to the Echigo mountains ensures the brewery's water source remains consistently cold and mineral-light, conditions central to Niigata's tanrei karakuchi house style.