Miyama Nishiki polished to 50% is aged through summer and released as a hiyaoroshi (autumn cold-aged) junmai daiginjo. Cold maturation softens the acidity and integrates the flavor, producing a rounded sake with clean umami and a brisk, food-friendly finish that Miyama Nishiki's sharpness reinforces.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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