Hiyaoroshi junmai polished to 60% from Shotoku Shuzo in Fushimi, made with Gohyakumangoku and Nipponbare rice sourced from Nishiyama farm in Ayabe, Kyoto. Stored through summer and released in autumn, it presents a clear, moderately aromatic profile with candy-like sweetness, clean acidity, and a dry, slightly bitter finish.
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