준마이슈 다쓰이즈미 나마즈메 아키아가리

Pressed in early spring, pasteurized once, then bottle-aged through summer in the cellar before autumn release, this junmai is polished to 65% using Aizu-grown Yume no Kaori and Koshihikari rice. The extended cellar maturation rounds the texture to a smooth, well-integrated umami with a calm, balanced finish.