준마이 긴죠 나마즈메 히야오로시 치요코토부키

This Junmai Ginjo hiyaoroshi combines one pasteurization at the tank (namazume) with summer aging before autumn release, a process that preserves vibrancy while rounding the texture. Made with Dewa Sansan polished to 50% at Sagae's Chiyokotobuki Toraya, it showcases the Yamagata mineral water influence through a gentle, harmonious autumn profile.