토미오 준마이 긴죠 히야오로시

Tomio Junmai Ginjo Hiyaoroshi is a seasonal autumn release from Kitagawahonke that skips the second pasteurization step, allowing the sake to develop added complexity and roundness during summer cellar aging before it is released in fall. This hiyaoroshi style exhibits a mature, mellow depth not found in spring or summer expressions, with the junmai ginjo grade providing a fruity, aromatic base. Fushimi's soft water integrates smoothly with the aged character of this seasonal offering.