슈호아루푸스마사무네 준마이 긴죠 히야오로시

Fired once and aged through summer before release in autumn, this hiyaoroshi junmai ginjo from Kametaya Shuzoten in Matsumoto, Nagano is produced with contract-cultivated Miyama Nishiki from Azumino. The extended maturation adds soft umami and a gently rounded texture to the clean, dry base, with a polishing ratio of 59% and alcohol of 17%.