A limited seasonal junmai ginjo from Kojima Sohonten's Toko label, released as a hiyaoroshi during September and October. Hiyaoroshi sake is pasteurized once in spring, then aged through summer without a second pasteurization, creating a smooth, mellow profile that is ready to drink in early autumn. The gentei (limited) designation highlights the seasonal scarcity of this release.
Fruity and clean — the perfect entry point into premium sake.
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