Shinsei Junmaigenshu Hiyaoroshi

Polished to 70% and released in autumn as a hiyaoroshi, this junmai genshu from Fushimi rests through summer after a single pasteurization before bottling undiluted at approximately 17% alcohol. The extended maturation period rounds and concentrates the flavor, producing a sake with deep umami and assertive body. Brewed with the soft Shiragiku spring water of Fushimi, it expresses the mellow richness that comes from genshu aging.