After being pasteurized, the new sake squeezed in spring is stored in a cool warehouse during the hot summer. In autumn, the harshness of new sake disappears, and the taste becomes moderately mature and mellow. This is why alcohol tastes better in the autumn season. When this sake is poured from a large vat into a small vat and bottled in autumn, when the temperature outside and inside the brewery are about the same, it is called hiyaoroshi. The richness and mellow flavor that comes from aging goes well with the autumn flavors. Please drink it cold or warm.
Price information is only available in Japan.
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