Released each autumn as a hiyaoroshi, this Keiryu Junmai Ginjo from Endo Shuzojo in Suzaka, Nagano, matures through summer in the brewery's cellar without pasteurization, allowing the sake to gradually round and deepen before being bottled as temperatures fall. Brewed with Shinshu mountain spring water, it represents the 1864-founded brewery's seasonal tradition of delivering peak-matured sake to autumn tables.
Price information is only available in Japan.
No reviews yet. Be the first to review!
