A junmai hiyaoroshi from Takarayama Shuzo in Niigata, brewed with Gohyakumangoku and released in autumn after a single pasteurization and summer cellar rest. The Echigo toji tradition of hand-crafted koji making contributes a clean, rice-forward umami to this seasonal release.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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