Hiwata Yamahai Junmai

Hiwata Yamahai Junmai is the signature expression of Hagino Shuzou's Hiwata brand, established in 2002 and dedicated to the yamahai fermentation method that cultivates natural lactic acid for a full-bodied, complex sake. Named for an ancient sacred grain field, the Hiwata brand evokes the elemental connection between rice, earth, and tradition at the heart of Miyagi sake brewing. Brewed with Omachi, Miyamanishiki, or Kuranohana rice and soft mountain spring water, it delivers a sake with deep acidity and lingering umami.