히오키자쿠라 준마이슈

Yamada Nishiki and Tama Sakae, both polished to 60%, are blended in this standard junmai from the Tottori brewery established in 1887, where the guiding philosophy of 'complete fermentation' uses No. 7 yeast to fully metabolize sugars and produce a dry, food-complementary sake. The Tama Sakae rice contributes a rolling, textured quality to the palate, while Yamada Nishiki adds structural umami depth. Suited to warming as well as chilling, it reflects the brewery's commitment to versatile, food-first sake.