Choyofukumusume Yamadanishiki Hiyaoroshi is a tokubetsu junmai brewed with Yamadanishiki, the most celebrated sake rice variety in Japan, and aged through summer before single pasteurization in autumn. Hiyaoroshi sake skips the second pasteurization step, allowing the sake to develop a smoother, rounder profile during cellar aging. Iwasakishuzo releases this autumn seasonal from Yamaguchi as the weather cools.
Price information is only available in Japan.
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