Satonomai Hiyaoroshi from Kutsukake Shuzo in Ueda, Nagano, is an autumn release of the Tokubetsu Junmai made with locally grown Miyama Nishiki rice. Aged through summer without a second pasteurization, it develops a mellow, rounded texture and deepened umami that perfectly suit the harvest season table.
Price information is only available in Japan.
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