히와타 야마하이 준마이 나마 겐슈 시보리타테

Hiwata Yamahai Junmai Namagenshu Shiboritate is a freshly pressed, undiluted, unpasteurized yamahai junmai from Hagino Shuzou's Hiwata sub-brand, launched in 2002 after the toji Yohei Sato graduated from Tokyo University of Agriculture's brewing program. The Hiwata brand specializes in traditional fermentation methods that develop strong umami rice flavor, and the shiboritate release captures the sake at its most raw and energetic state. Soft water from the Ryodosawa spring and rice varieties including Omachi and Miyamanishiki give it a rich, bold character.