Milled to 70%, this everyday-drinking label carries the hallmark Hiokizakura profile: a bright, edge-forward acidity, light viscosity, and a brisk finish that rewards warming to 50-55°C. Nihonshu-do of +12.5 and acid level of 2.2 confirm its dry, lean orientation, making it well-suited to nimono, yakimono, and a wide range of table dishes. Crafted with about 23% substandard rice, it represents the brewery's accessible end of the range.
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