Chokaisan Hiyaorishi Junmai Ginjoshu

Tenju Shuzo, established in 1830 at the base of Mount Chokai in Akita Prefecture, named its flagship Chokaisan line after this dormant volcano, one of Japan's hundred famous mountains, whose snowpack feeds the brewery's Koyoshi River water source. Hiyaoroshi designates sake that is pasteurized once at the end of spring brewing, then stored cold through the summer and released in autumn without a second pasteurization, arriving at peak maturity. This Junmai Ginjo Hiyaoroshi uses Akita Sake Komachi rice polished to 55%, grown by the Tenju Sake Rice Research Association, and is brewed with a deliberately elevated acidity that provides the backbone needed to withstand six months of maturation. Its autumn release marks one of the most anticipated seasonal windows in Akita's sake calendar.