Hiyaoroshi is an autumn-release style allowed to mature through summer before bottling without a second pasteurization, producing a rounder, more settled character. Nishiida Shuzoten's version uses Hitogokochi rice and cosmos flower yeast, with ripe umami and a smooth, clean aftertaste.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
No reviews yet. Be the first to review!
