만사쿠노하나 준마이 긴죠 이치도 히이레 겐슈 유키무로긴죠

Mansakunohana Junmai Ginjo Ichidohiiregenshu Yukimuroginjo is a snow-room-aged, once-pasteurized, undiluted (genshu) junmai ginjo from Hinomaru Jozo in Yokote, Akita. After pressing and single pasteurization, it is stored in a traditional yukimuro (snow-insulated cold room) where near-freezing temperatures allow the sake to mature slowly, softening sharp edges and developing a smooth, rounded character with clean ginjo aromatics. Yokote's heavy snowfall makes the yukimuro aging method a natural and historically rooted technique in this part of Akita.