秋鹿 純米吟醸 倉垣村 ひやおろし

Hiyaoroshi is an autumn release style in which sake is pasteurized once in winter and matured through the summer without a second heat treatment, then shipped in the cool months to bring depth and smoothness developed over the cellar season. Akishika Shuzo's Kuragakimura hiyaoroshi junmai ginjo uses Yamadanishiki rice polished to 60% and is brewed at the brewery's facility in Nose, Osaka, where the surrounding mountains and terraced rice paddies provide the agricultural foundation for its estate-farmed ingredients.