야마자루 야마하이 준마이 긴죠 히야오로시

Kokuryo Miyako rice polished to 50% is fermented with a yamahai starter and aged as a hiyaoroshi, released in autumn following summer cellaring without a second pasteurization. The yamahai moto builds natural acidity and complexity, while the hiyaoroshi resting period rounds the edges into a cohesive whole.