Mikadomatsu Hiyaoroshi is a seasonal premium junmai ginjo from Matsuoka Jozo in Ogawa Town, Saitama, a brewery that has won eight consecutive gold medals at Japan's National New Sake Appraisal. Fermented with Yamasake No. 4 rice and then matured through the summer before autumn release as a hiyaoroshi, the sake develops a concentrated, ripe-fruit umami and a mellow body that diverges from its fresh, fruity character when newly pressed. Released as a namagenshu, fully raw and undiluted, it delivers maximum intensity with an acidity of 1.8 that keeps the rich profile lively and focused.
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