毛利 冷卸 特別純米酒

Yamada Nishiki at 60% polish is brewed in spring, pasteurized once, and matured through summer before release as a hiyaoroshi in autumn, a seasonal practice that allows the sake to develop a settled umami and rounded character. The resulting tokubetsu junmai carries a concentrated, savory depth that softens the freshness of the original pressing into a mellow, food-friendly profile.