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Description
Okura Iroha Junmai Daiginjo Oyamanishiki Yonjugo Kasuihiire is brewed at KK Ookurahonke in Nara using Oyamanishiki rice milled to 45 percent. The kasui hiire technique involves pasteurizing the sake through a hot-water immersion method, which preserves more delicate aromatic compounds compared to standard heat treatment. The result is a junmai daiginjo with a refined, stable profile that retains the fresh qualities of the Oyamanishiki rice.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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