高清水 加温熟成解脱酒

This expression of Takashimizu Kaon Jukusei Gedatsushu from Akita Shurui Seizo represents another bottling of the brewery's warm-matured junmai ginjo, aged under temperature-controlled conditions to encourage the development of amber hues and umami depth. The kaon (warm temperature) aging method was revived by the brewery as a nod to pre-refrigeration maturation traditions.