Hiyaoroshi is a fall-season sake style that is pasteurized once in spring, stored cold through summer, and released in autumn when the flavors have mellowed and matured without a second heating. Aoki Shuzo uses Yamadanishiki rice in this Tokubetsu Junmai hiyaoroshi, and the cold-storage maturation at the Uonuma brewery, founded in 1717, allows the sake's umami and body to deepen in a way that reflects the changing seasons of Niigata's snow country.
Price information is only available in Japan.
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