Hiyaoroshi is a seasonal autumn release that undergoes one pasteurization in spring and is then stored through summer before being shipped without a second heat treatment. Daina's Tokubetsu Junmai Hiyaoroshi from Tochigi develops a mellow, mature character over its cellar period, with a soft texture and harmonious umami.
Price information is only available in Japan.
No reviews yet. Be the first to review!
