오쿠라 이로하 준마이 다이긴죠 오야마니시키 45 카스이히이레

Okura Iroha Junmai Daiginjo Oyamanishiki Yonjugo Kasuihiire is brewed at KK Ookurahonke in Nara using Oyamanishiki rice milled to 45 percent. The kasui hiire technique involves pasteurizing the sake through a hot-water immersion method, which preserves more delicate aromatic compounds compared to standard heat treatment. The result is a junmai daiginjo with a refined, stable profile that retains the fresh qualities of the Oyamanishiki rice.