Hanazakari Junmai Omachi Hiyaoroshi pairs the earthy, complex character of Omachi rice with the additional mellowing that comes from a full summer of cellar maturation before autumn release as a hiyaoroshi. Hanamori Shuzo's Yaotsu, Gifu, brewery uses the slow-drip bag method and Japan's only surviving manually operated 'Yaegaki-style press' to preserve the natural integrity of the Omachi character through pressing. The autumn seasonal release allows the aged sake to be served at its natural temperature, revealing the integration that extended maturation brings to Omachi's distinctive earthiness.
Price information is only available in Japan.
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