Rokujuyoshu Junmaishu Yamada Nishiki Hiyaoroshi from Imazato Shuzo in Nagasaki uses Yamada Nishiki, the most celebrated sake rice in Japan originating from Hyogo, known for producing sake with exceptional balance of aroma and umami. As a hiyaoroshi, the sake is pasteurized once in spring, aged through summer in cold cellars, and released in autumn without re-pasteurization, allowing it to develop a mellow, settled character. The combination of Yamada Nishiki's richness and the hiyaoroshi aging process creates a particularly harmonious autumn release.
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